Scottish Cream Crowdie With Raspberries

Total Time
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. Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
  2. Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
  3. Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!
Most Helpful

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

Starrynews July 01, 2010

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.

stingo April 01, 2010