Scottish Cream Crowdie With Raspberries - cooking recipe

Ingredients

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)

Preparation

Toast the oatmeal in a 400\u00b0F 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!