I went blueberry picking last weekend and so naturally I had to make a blueberry dish. Being not a huge fan of pies but a very huge fan of any sort of parfait type situation, this Scottish Blueberry Cranachan is just what I wanted.
Cranchan is a classic Scottish dessert usually made with raspberries, but I hope the good people of Scotland don’t mind my little swap out. I also added yogurt but I’m only going to ask forgiveness for one of these sins today (the yogurt one because I make no apologies for fresh blueberries).
I’d only recently heard of cranchan when it was all abuzz in my little fitness group and I bookmarked it in the back of my mind for a later date. Today is that date.
The gist is this:
Scottish oats are divided, and half are soaked in whiskey and half are toasted with brown sugar. K, I’m in.
Whipped cream is whipped up with some honey and whiskey. K, still in.
Blueberries (or usually, raspberries) are crushed up with some sugar and optional whiskey. K [waves hand in the air].
The whole thing is layered parfait/trifle style and topped with more berries for a lovely little dessert.
There were a few recipes out there so I melded them all together to make this one. I heft-ed up the whipped cream with some plain, non-fat Greek yogurt because I wanted to stabilize the cream for some time in the refrigerator and also to add more protein (making this an every day dessert, not just a special occasion one!). I also added a wee bit of cinnamon to the sugar-toasted oats because why the hell not?
This Scottish Blueberry Cranachan is really so pretty and light and just great for summer. The whiskey makes it a bit fancy, the oats a bit crunch and the cream, oh so decadent.
P.S. If you have extra blueberries, I’ve already reminded you of the blueberry muffins like, fifty times, but have you made them yet??
Scottish Blueberry Cranachan
A summery twist on a traditional Scottish dessert, this Scottish Blueberry Cranachan has whiskey whipped cream layer with berries and crunchy oats.
Ingredients
- 6 TB Scottish oats, divided
- 1/4 cup whiskey
- 1 cup blueberries, plus more for garnish
- `1/2 cup heavy whipping cream
- 1 cup plain non-fat Greek yogurt
- 2 tsp granulated sugar
- 1 TB honey
- 1 TB brown sugar
- 1/8 tsp cinnamon
Directions
- Step 1 In a small bowl, add 3 TB oats and 3 TB whiskey. Set aside in the refrigerator overnight.
- Step 2 The next day, using the back of a fork or a masher, smash together the blueberries and the granulated sugar. Set aside.
- Step 3 In a small skillet (cast iron is best), add the remaining unsoaked oats, and the brown sugar over medium heat. Let the oats toast and the sugar caramelize a bit. Right before the sugar starts to get too dark, add the cinnamon and transfer the mixture to a plate in a single layer to cool.
- Step 4 In another bowl, add the whipping cream, honey and remaining whiskey. Whip the cream to medium-stiff peaks. Add the yogurt and combine well. Fold in the whiskey soaked oats. Set aside.
- Step 5 Assemble the cranachan in two whiskey or parfait glasses, starting with a layer of the smashed blueberries, add the cream and a sprinkle of the brown sugar oats. Repeat until all the ingredients have been used. Top with the remaining fresh berries. Serve immediately.
