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Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. 

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Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. In Scotland, the berry season is hotting up as much as the weather itself.  Blueberries, blackberries, raspberries, tayberries, strawberries, red, white and black currants, loganberries, brambles, gooseberry – we are spoiled for choice.

When faced with a fresh juicy pile of berries all I really want to do is bury my face in them. Raw is usually the way I go, but here in Scotland, where berries are quite a thing, they have a fantastic, rather decadent, dessert where they are the star. As well as toasted oats, cream and, um, whisky – it is Scotland’s national drink. 🙂

Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. Cranachan – pronounced CRAH-nuh-kun – is a much-loved pudding style of dessert typically consisting of sweetened, toasted oats (usually pinhead rather than porridge/rolled), fragrant raspberries, a luxurious soft cheese called crowdie, and a good measure of whisky. Unbelievably, this rather boozy pudding used to be a breakfast dish! Modern, healthier, interpretations abound, so I thought I would throw my bunnet into the ring and come up with my own.

Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. My version doesn’t stray far from the original, but I have lightened things up just a little, cut back on the whisky and used homemade, fruit-free granola to replace the sugared pinhead oats. I’ve also layered rather than marbled the whole thing, more because I am rubbish at marbling. I would just get pink cream rather than pretty garnet swirls.

Where I’ve really gone a bit mad is adding peaches into the mix. I was trying to cut a bit of the added sugar so hit upon the idea of a peach melba – for you youngsters, that is culinary code for peach and raspberry flavours. And it really works. So, if you have some very ripe peaches, do use them.

As we are really quite flush with berries in the summer months, I tend to do a lot with them. Here are some Food To Glow berry recipes if you fancy a little summer fruits inspiration:

18 Berry Recipes For Summer

Rose and Summer Berries “Skinnifreddo” (Semifreddo)

Quick Hot Chocolate Sauce with Iced Berries

Summer Berries Crumble Tart

Sichuan Chocolate Strawberries

Mega-Berry Green Smoothie

Bircher-Style Granola with Berry-Cherry Compote

Blueberry and Rhubarb Cardamom Crunch Bars

Blueberry and Cardamom Banana Cake

Mini Blueberry, White Peach and Goat’s Cheese GalettesBlueberry Wholegrain Galette

Blackberry Buckle

Healthy Chocolate Raspberry Fudgsicles

Fruity Summer Rolls with Raw Blueberry Dipping Sauce

Rhubarb and Strawberry Salad with Almonds, Mint and Lemon Verbena

Creamy Blood Orange and Berry Smoothie

Berry-Burst Chia Pudding

Pom-Berry Pear Juice

Plum-Berry Upside-Down Skillet Cobbler

Pakistani Gooseberry Pickle (Amla)

What is your favourite berry, and how do you like to eat it? 

Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. 

Peach Melba Cranachan

  • Servings: 4 generously
  • Difficulty: easy
  • Print

Food To Glow’s healthier twist on Scotland’s classic berry, whisky and oat dessert. 

75g no-fruit granola (I used my fave, Malted Granola), divided use*

250-300g fresh ripe raspberries

2 ripe peaches or 3 ripe doughnut/flat peaches

400g Quark (or half Quark and half double cream/heavy cream)

1 tbsp best honey (a heather honey is authentic)

1 & 1/2 tbsp whisky (nothing too peaty) – optional

Method

1. Pour most of the granola into your blender and pulse until the granola is nubbly and of fairly uniform size. Decant into a bowl, saving the intact granola for your topping.granola for peach melba cranachan

2. Chop the peaches and add two-thirds to a blender with two-thirds of the raspberries. Blend until smooth. Push the fruit puree through a fine sieve with a spoon. Set aside.

3. Whip the Quark until fluffy – I used electric beaters but you could just use a whisk. Fold in the honey and whisky, tasting and adjusting as you wish. Fold in the nubbly granola. If you are using half double cream/heavy cream, whip this separately and fold into the Quark before adding the rest of the ingredients.Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. 

4. Now it is a matter of layering. Add a few pieces of saved fruit to each glass, top with a spoon of nubbly cream, some sauce, and more fruit, then another layer of each. Top with the saved whole granola. Chill for at least 30 minutes before serving. This tastes best on the day it is made.

*you could cut the sugar even more by just dry toasting 75g pinhead/steel cut oats and using instead of the granola.

Soft food diet: Blend all of the fruit; blitz the granola very finely and allow time for it to be softened by the Quark mixture – a few hours will do.

A Taste of Britain

This recipe is created for the Rennie’s A Taste of Britain celebration. I swithered between making something with Scottish salmon (I love salmon!), but I thought you would appreciate a little Food To Glow decadence. It’s been awhile, hasn’t it?

Rennie © is the UK’s favourite heartburn and indigestion tablet, helping the nation combat the effects of stress, spicy and acidic foods, overindulgence and late-night eating. As part of their 80-year celebrations, they wanted to share the flavours of Britain and the stories behind them. I am happy to share what I love about Scottish berries with a new recipe featuring one of its most famous desserts. I hope you enjoy it. 🙂

***Ripe for Pinning! ***Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. 

Disclosure: I created this recipe for Rennie as part of their birthday celebrations. I was not required to write a positive review and any opinions are, as always, my own.

33 thoughts on “Peach Melba Cranachan – a twist on a Scottish classic dessert

  1. calypte says:

    Strawberries are my favourite, at least this week, and best eaten with a little (reduced fat) creme fraiche. Couldn’t be more summer, really!

    1. You are so right. Strawberries are a quintessential summer fruit 🙂

  2. What a wonderful recipe. I love strawberries. I never tried this recipe. What a great pic. Greetings from Vienna

    1. This would be lovely with strawberries as well as raspberries. The raspberries are only traditional here in Scotland so be creative with the basic of this at home in beautiful Vienna. 🙂

      1. Thank you for your sweet comments! Scotland is on my top places to go list. I hope I make it sooner than later. But I can bring a little Scotland into my kitchen with this wonderful recipe. Greetings from Vienna and have a nice evening, Manuela

      2. Don’t come now though. It’s pouring with rain! 😊😊

      3. Hahaha! It rained here as well today. At least the weather is common today 👌

  3. I love cranachan and peaches – and when it comes to Burns Night followed the next day by Australia Dau I struggle to celebrate everything (living in a Scottish Australian household) so this seems perfect as Peach Melba has Australian connections!

    1. Oh gosh, it is! I had forgotten about that coincidence! / This would be a perfect cross-over dessert!

  4. Peach melba cranachan sounds and looks dreamy and malted granola! will be checking that out too. I think raspberries are my favourite I can just eat them by the punnet but love them on my breakfast either on granola or overnight oats.

    1. Any time, any place, anywhere is good for me. But summer eating is best. Thanks so much for taking the time to leave a comment, Rebecca. I appreciate it. 🙂

  5. Eloise says:

    Love the sound of this. definitely on my list to try.
    Eloise (thisissixty.blog)

      1. Eloise says:

        I bought the ingredients today. Looking forward to it tomorrow.

  6. What a great idea, absolutely fab combo and looks nice and colourful too. Well for me the raspberry wins hands down, although I do love a bramble later in the year too.

    1. Let’s go this year up to Corstorphine Hill for wild raspberries and brambles, okay? Or I can introduce you to my secret deserted car park location *shhh* 😉

  7. This looks amazing – going to have to try this sometime!

    1. Great to hear! Let me know if you do a version of your own. If you are on Instagram, tag me and I will repost 🙂

  8. Chelvi S says:

    Very interesting. I have never heard this recipe, I will be trying this soon. Thanks for sharing

    1. It’s very Scottish, so it isn’t surprising! It’s really nice, and the alcohol is subtle (or indeed optional).

  9. This looks like summer in a glass, just beautiful. Peaches are at their nest right now and I’m rather obsessed with them.

      1. I do like the idea of peaches in a nest 😉

    1. Thanks so much, Jemma. I like your turn of phrase 🙂

  10. Jo Brigdale says:

    This looks beautiful and a great way to use up summer berries

    1. I prefer them raw tbh, but this is a close second! Thanks for taking the time to comment, Jo. 🙂

  11. What a wonderful dessert and the pictures are beautiful!! My favorite berries are definitely strawberries and raspberries, so I’ve got to try this soon!

    1. This would be beautiful with either – or both! Thanks for taking the time to leave a comment, Andrea 🙂

  12. This looks wonderful Kellie; I love cranachan and your twists on the classic recipe sound lovely!

    1. Thanks so much, Hannah. I’m glad you like the look of it 🙂

  13. This looks delicious Kellie, I love cranachan and your twists on the classic sound lovely!

  14. I have to be honest Kellie, this is the finest looking cranachan I’ve ever set eyes upon. I’m all for your layering rather than marbling since you’ve ended up creating a much cleaner looking, stylish dessert. Your berries look so deliciously red and I’m in love with these pictures.

  15. Lucy Parissi says:

    I remember trying this at a Scottish restaurant launch – though I don’t remember it very clearly because there was also free-flowing whisky! This looks amazing though and I wager a lot tastier than the one I had at that event!

If you have time, I would love to hear from you. Thanks so much!

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