Blackberry and apple cranachan

Method

1. Melt half the butter in a small pan, add the oats and cook for 1 minute, then add half the caster sugar. Stir for 4-5 minutes, until the oats are lightly caramelised, then tip onto a piece of baking paper and leave to cool.
2. Lightly whip the cream, then fold in the yogurt, honey, whisky, muscovado sugar and oats. Stir in the blackberries (set aside a few to decorate), crushing them slightly.
3. In a pan, melt the remaining butter and sauté the apples (in 2 batches, if necessary) for 3-4 minutes. When the apples begin to soften, add the remaining caster sugar and cook until caramelised. Set aside.
4. Layer up the cream and oats with the apples in 4 glasses or 1 big bowl. Top with the reserved blackberries and drizzle with a little crème de mûre or cassis. Serve with shortbread, if you like.