400 g (13 oz) blackberries, plus extra for decoration
2 tablespoons butter
1 dessert apple, peeled, cored and coarsely grated
Place a small frying pan over a medium high heat. Add the oats and cook for 1 minute, then add 3 teaspoons of the sugar.
Dry-fry, stirring for 2–3 minutes, or until the oats are lightly browned, then tip on to a piece of nonstick baking paper and leave to cool. Mix together the yogurt, cinnamon, 1 teaspoon of the sugar and the whisky.
Stir in the blackberries, crushing them slightly.
Heat a nonstick pan over a high heat, add the butter and sauté the apple for 3–4 minutes. When the apple begins to soften, add the remaining sugar and cook until lightly browned. Set aside to cool.
Layer the blackberry mixture with the apple in 4 dessert glasses. Top with blackberries, sprinkle over the oat mixture and serve.