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LYNN1979 2

"This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum or whisky. Surprisingly tasty!"
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20 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
  2. In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.


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In scotland it would really be a good scottish whisky (Scotch) that would be used not rum as suggested. I always add honey, again preferrably heather honey to the cream to give a better flavour....

I love making this simple dessert for the summer. I leave the rum out for my son and add a little extra for my husband.

We love this recipe.

I added a little bit of extra sugar and some chocolate chips. It really made a sweet difference. For the whiskey I used Dalwhinnie 15 because it's naturally sweet and it really made it pop

This was lovely. Much lighter taste than you would imagine. Very quick and easy to make.

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