- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum or whisky. Surprisingly tasty!” - by LYNN1979
Original recipe yields 4 servings
- Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
- In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.
Amount Per Serving (4 total)
- 300 cal
- 22.9 g
- 20.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"In scotland it would really be a good scottish whisky (Scotch) that would be used not rum as suggested. I always add honey, again preferrably heather honey to the cream to give a better flavour. We ha..." See moreve fantastic raspberries in scotland and cranachan is a nice way of using them."
"I love making this simple dessert for the summer. I leave the rum out for my son and add a little extra for my husband...." See more"
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