20 min

    This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Oats are toasted, then folded into lightly sweetened whipped cream and topped off with berries and a splash of whisky. Finish your Burns supper with this delicious tradition.

    32 people made this

    Serves: 4 

    • 125g porridge oats
    • 250ml double or whipping cream
    • 50g icing sugar
    • 1/2 teaspoon vanilla extract
    • 1 punnet of fresh berries
    • 1 tablespoon whisky
    • 4 fresh mint leaves for garnish (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 180 C / Gas mark 4. Spread oats out in a thin layer on a baking tray. Toast in the oven for about 10 minutes, or until lightly browned. Set aside to cool. Remove them from the tray for faster cooling.
    2. In a medium bowl, whip the cream to firm peaks. Gently fold in the icing sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle some whisky over each serving. Garnish with a mint leaf.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    Instead of adding all ingredients together - add the sugar (or use syrup) to the cream -layer them into glass's - looks good - tastes yummy  -  28 Dec 2011


    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 have fantastic raspberries in scotland and cranachan is a nice way of using them.  -  14 Jun 2006  (Review from Allrecipes US | Canada)


    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.  -  23 Jun 2005  (Review from Allrecipes US | Canada)