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.

Desserts & Puddings » Desserts & Puddings » Scottish recipes

Recipe Language : English


Original recipe makes 4 servings Change Servings

1/2 cup rolled oats

1 cup heavy cream

1/4 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 cup fresh berries

1 tablespoon dark rum (optional)

4 fresh mint leaves for garnish (optional)

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.

Recipe Details

Recipe Name : Cranachan
Recipe Chef Name : Irish Chef
Recipe Course : Desserts & Puddings
Recipe Type : Desserts & Puddings
Recipe Cuisine : Scottish recipes
Recipe Diet :

Recipe Submitted By
Name : Yves Clees
Town : Cahersiveen
Region : world-wide
Country : Ireland
Tel : 00353 (0) 86 3231564
Email :

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