Makes 2 cranachans
4 tablespoons melted butter
85 grams (1 cup) oats
2 teaspoons brown sugar
1 teaspoon cinnamon
125 grams (12 ounces) fresh raspberries, save some for garnish
100 grams (1/2 cup) plus 1 tablespoon sugar
Juice from ½ a lemon
250 ml (1 cup) heavy whipping cream
1 teaspoon vanilla extract
Preheat the oven to 180 degrees C (350 F, gas mark 4) and line a baking sheet with parchment paper.
Add butter to a ceramic bowl and microwave for 30 seconds. Then add the oats, brown sugar and cinnamon and mix together. Spread oat mixture out on the parchment paper, and bake for 14 minutes.
Meanwhile, make your raspberry compote. Add raspberries (save a few for garnish), and 100 grams (½ cup) sugar to a large saucepan over medium heat. Bring to a low boil and stir/break up raspberries with a wooden spatula until it starts to resemble jam, about 15 minutes. Then add lemon juice, and cook for another 5 minutes, stirring occasionally. Take off the heat and set aside to cool.
Using an electric mixer, whip the heavy whipping cream, 1 tablespoon of sugar, and vanilla extract on high until soft peaks form, about 3-5 minutes.
Assemble your cranachan! Grab a glass, and add a layer of whipped cream at the bottom. Then add a large layer of raspberry compote, and finish with another layer of whipped cream. Garnish with reserved raspberries and toasted oats.
