STREAMING NOW: No Reservations

Scottish Cream Crowdie With Raspberries

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.”
READY IN:
20mins
YIELD:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
  2. Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
  3. Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: