Cranachan with Oat and Almond Streusel

Please let me introduce you to one of my newest dessert obsessions...the Cranachan. This Scottish dessert is delectably creamy yet light and luscious.

Cranachans are made with yogurt, whipped cream, honey and whiskey and traditionally host loads of fresh raspberries folded into their creamy middles. However, berries aren’t in season but citrus is at its peak, so my version of the Cranachan includes blood orange and navel orange segments. Thinking back to childhood memories of orange creamsicles, I added a vanilla bean to the mix and the whole thing just sung.



A homemade Oat and Almond Streusel is crumbled on top, giving nice crunch and texture. This dessert is easier than pie to put together and the reward is just delicious.

Citrus Cranachan
2 cups whole milk yogurt (or greek yogurt)
2 cups heavy cream
1 vanilla bean, seeds only (or you can use 2 teaspoons extract)
½ teaspoon lemon zest (optional)
½ cup scotch
2/3 cup honey
pinch of salt
Orange segments, skin and pith removed

Whip the cream with the vanilla, lemon zest and salt until stiff peaks form. Set aside.

In another bowl, whisk together the honey and whisky. Whisk in yogurt until completely smooth.

Fold the whipped cream mixture into the yogurt mixture in three additions. Put into serving dishes and top with orange slices and Oat and Almond Streusel (recipe below).

Oat and Almond Streusel
2 cups rolled oats
1 ½ cups sliced almonds
¼ teaspoon cinnamon
½ teaspoon salt
½ cup honey
½ cup grapeseed oil
1 ½ teaspoons vanilla

Preheat oven to 300 degrees.

Combine the oats, almonds, cinnamon and salt in a medium sized bowl. Set aside.
Combine the honey, grapeseed oil, and vanilla in a bowl. Whisk to combine. Pour the honey mixture over the oat mixture and stir with a silicone spatula to coat. Spread mixture on a sheet tray lined with parchment paper (or sprayed with pan spray) and bake for about 25-30 minutes until golden (stirring mixture after 12 minutes).