Apple & Blackberry Cranachan

A delicious autumnal dessert made with apples, blackberries, and oats.

By @hamlynsoats

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 lemon lemon juice
• 1 orange orange juice
• 750 g apples
• 50 g honey
• 50 g oats
• 0.5 tbsp brown sugar
• 40 g roasted hazelnuts, chopped
• 300 ml double cream
• 2 tbsp whisky
• 0 oat and hazelnut mixture
• 80 g blackberries
• 0 apple compote
• 0 blackberries
• 0 oat and whisky cream
• 0 remaining blackberries
• 0 reserved oat and hazelnut crumb

Instructions

1. Squeeze the lemon and orange juice into a large bowl. Peel, core and quarter the apples, then slice into chunks and toss in the juice.
2. Transfer the apples and juice to a saucepan and stir in the honey. Cook over a medium-low heat, stirring occasionally, until the apples soften into a compote. Remove from the heat and leave to cool completely.
3. Toast the oats in a dry frying pan over a medium-low heat, stirring until lightly golden.
4. Add the brown sugar and stir until melted, adding the chopped hazelnuts for the final minute. Tip onto baking paper and leave to cool.
5. Whip the cream to soft peaks, then fold in the whisky.
6. Crumble the cooled oat and hazelnut mixture and fold half into the cream, reserving the rest for the topping.
7. Mash 80g of the blackberries, then gently swirl them through the cream to create a ripple effect.
8. To serve, layer the apple compote, some more crushed & whole blackberries and the oat and whisky cream into four glasses.
9. Finish with the remaining blackberries and the reserved oat and hazelnut crumb.