Raspberry Cranachan

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Feeds 8 - Ready in 15 minutes


We’ve made this classic Scottish dessert into a sharing dish you can take to the table. Who wouldn't want to tuck into cream, whisky and an oaty crumble?!

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  • 100g Co-op porridge oats
  • 2 tbsp Co-op Fairtrade light brown soft sugar
  • 250g Co-op raspberries
  • 500ml Co-op double cream
  • 4 tbsp Co-op Irresistible single malt Scotch whisky
  • 4 tbsp Co-op clear honey, plus extra for drizzling


  1. Line a baking tray with baking paper, then heat a large frying pan over a medium heat and add the oats and sugar
  2. Stir until the sugar has melted and the oats are toasted (about 3 mins), tip onto the tray, then spread out and leave to cool
  3. Meanwhile, blitz 200g of the raspberries with a stick blender and sieve to make a purée
  4. Whisk the cream until soft peaks form, then fold in the whisky and honey
  5. Crumble in three-quarters of the cooled oat mix, pour over the raspberry purée, then stir briefly to give a ripple effect
  6. Transfer to a round serving dish 20cm across, 5cm deep, drizzle with a little extra honey
  7. Scatter over the reserved raspberries and oats, then serve immediately