Imported from Instagram

Apple & Blackberry Cranachan

Name: Apple & Blackberry Cranachan
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lemon juice (Juice of 1 lemon); 1 orange juice (Juice of 1 orange); 750 g apples (Peel, core, quarter, then slice into chunks); 50 g honey; 50 g oats; 0.5 tbsp brown sugar; 40 g roasted hazelnuts (Chopped); 300 ml double cream; 2 tbsp whisky; 200 g blackberries (80 g are mashed and swirled into the cream; use the remaining berries, crushed and whole, for layering and topping)

Recipe by Hebridean Baker @hebrideanbaker · Instagram

Imported by Blak Rabbit on SeeMeCook

A Scottish-inspired autumn dessert layering softly cooked apple compote, fresh blackberries, and whisky cream with a toasted oat and hazelnut crunch.

4 servings50 minBritish

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 lemon juice (Juice of 1 lemon)
1 orange juice (Juice of 1 orange)
750 g apples (Peel, core, quarter, then slice into chunks)
50 g honey
50 g oats
0.5 tbsp brown sugar
40 g roasted hazelnuts (Chopped)
300 ml double cream
2 tbsp whisky
200 g blackberries (80 g are mashed and swirled into the cream; use the remaining berries, crushed and whole, for layering and topping)

Steps

1
Squeeze the lemon and orange into a large bowl. Peel, core, and quarter the apples, then slice them into chunks and toss them in the citrus juice.
2
Transfer the apples and juice to a saucepan and stir in the honey.
3
Cook over medium-low heat, stirring occasionally, until the apples soften into a compote. Remove from the heat and leave to cool completely.
4
Toast the oats in a dry frying pan over medium-low heat, stirring until lightly golden.
5
Add the brown sugar and stir until it melts.
6
Add the chopped hazelnuts for the final minute of toasting.
7
Tip the oat and hazelnut mixture onto baking paper and leave to cool.
8
Whip the cream to soft peaks.
9
Fold the whisky into the whipped cream.
10
Crumble the cooled oat and hazelnut mixture. Fold three quarters into the cream, reserving the rest for the topping.
11
Mash 80 g of the blackberries, then gently swirl them through the cream to create a ripple effect.
12
Layer the apple compote, some crushed and whole blackberries, and the oat and whisky cream into four glasses.
13
Finish with the remaining blackberries and the reserved oat and hazelnut crumb.