Spiced apple and blackberry cranachan

A lovely layered dessert that is suitable for any occasion
This spiced apple and blackberry cranachan recipe makes a great dessert
1 rating
Recipe by: Sarah James | Health Information Publications Manager

It may be missing the alcohol, but that means it is also much lower in calories. This healthier version of the Scottish classic is packed with warm, spicy apples – undoubtedly one of my favourite flavour combinations – and juicy blackberries. A delicious treat on a cold evening.

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Ingredients
  • 3 teaspoons reduced-fat spread, suitable for baking
  • 1 medium eating apple, peeled, cored and cut into 1cm cubes
  • ½ –1 teaspoon cinnamon
  • 2 teaspoons golden caster sugar
  • 30g porridge oats
  • 120g fat-free vanilla yoghurt. Try to pick a variety that contains less than 8g sugar per 100g. Alternatively, swap it for fat-free natural yoghurt with 3 drops of vanilla extract.
  • 2 tablespoons fat-free Greek yoghurt
  • ½ lemon, zest and juice
  • 150g blackberries, fresh or frozen (defrosted)
Time
15 minutes
SERVES:
2
CALORIES:
203
FAT:
4.4g
SALT:
0.3g
SUGAR:
20.8g
5 A DAY:
1.5
Method
  1. Melt 1 teaspoon of spread in a small saucepan, over a medium heat. Add the cubes of apple, and sprinkle with the cinnamon and 1 teaspoon of sugar. Cook for 3–4 minutes, stirring regularly, until the apple is soft and golden brown. Add a splash of water if needed.
  2. Remove from the heat and place the spiced apple in a bowl to cool. In the same pan, melt the rest of the spread. Then add the oats and the rest of the sugar. Cook for about 5 minutes, until the oats start to brown.
  3. Spread the oats over a piece of baking paper and leave to cool.
  4. Put the vanilla yoghurt, Greek yoghurt and lemon zest and juice into a bowl, and mix thoroughly.
  5. Set a couple of blackberries aside for decoration. Layer the blackberries and spiced apple with the oats and the yoghurt mix.
  6. Decorate with the remaining blackberries and serve.
The spiced apple could be used as a pancake filling or on porridge or muesli, for breakfast