Cranachan Crumble

Lynnda Cloutier


This crumble is based on a famous Scottish dessert, combine raspberries with toasted oatmeal, whiskey, heather hone and cram. If you are using frozen raspberries, there is no need to defrost them first. The oat topping packs a satisfying toasty crunch.Unknown Source

★★★★★ 1 vote


12 oz. fresh or frozen raspberries
6 tbsp. heather honey
1/2 cup heavy cream
2 tbsp. whiskey
lightly whipped heavy cream to serve


3/4 stick unsalted butter
3/4 cup fine oatmeal
1 cup rolled oats, not instant
a medium ovenproof dish


1Preheat oven to 375. Put a baking sheet on the middle shelf to heat.
2Put raspberries in baking dish. Drizzle with about 3 tablespoons of the honey and pour in the cream and whiskey.
3To make topping, melt butter and remaining honey in pan and stir in both types of oats. Stir til they start to clump together like a crunchy breakfast cereal.
4Sprinkle oat mixture evenly over surface of raspberries, mounding it up a little towards the center.
5Place baking dish on baking sheet in preheated oven and bake the crumble for about 20 to 25 minutes or til crisp an golden on top.
6Let cool for 5 minutes before serving with cream. Serves 4 to 6

About Cranachan Crumble

Course/Dish: Fruit Desserts