Prep 10 mins
Cook 10 mins
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.
- 1⁄3 cup rolled oats
- 1 cup heavy cream
- 1⁄3 cup confectioners' sugar
- 1 teaspoon vanilla
- 1 cup raspberries (other berries would work fine here)
- Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
- Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
- Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!
This is a wonderful dish. So delicious. I followed the directions to a T this time around, but I can see that other berries would be great and look forward to trying them. Thanks for sharing! ZWT6
The reader's digest version of this review is: Make this! Your tastebuds will thank you! For those who appreciate verbosity, this is a simple,delicious recipe that will be well suited for the upcoming warmer months. The toasting of the oats brings out a darker, roastier character that appeals to my palate, and that contrasts well with the sweet richness of the cream. In fact there's so much going on from a flavor standpoint, my palate was texturally challenged in that it thought the mix should have had a heavier mouthfeel than it did. But lighter than air certainly works, so much so that I had a VERY hard time not finishing the whole batch, not putting any away to chill. Highly recommended.