I impulse bought a bag of cranberries at the grocery store a few days ago because it was marked down from $3 to $1.29, I wanted to make something more creative with them then cranberry sauce. I was thinking about possibily making pickled cranberries but then Smitten Kitchen's recipe yesterday for a Pear and Cranberry Crumble inspired me to make this variation on Heidi Swanson's Tutti Frutti Crumble.
It was super easy, not even really a recipe so much as throwing a few ingredients into a pan and baking them. If you don't have brandy you could certainly use another liquor or juice in its place. Next time I make it I will probably reduce the sugar slightly, but I like the tartness of cranberries, some people might prefer more sugar.
1 bag cranberries, rinsed
1/2 cup spelt flour
1/2 cup rolled oats
5 tbsp. cold unsalted butter
pinch of salt
1/2 cup raw sugar + 1 Tbsp. raw sugar
1/4 cup brandy
1 tbsp. (or less) cold water
Preheat oven to 325 degrees.
Butter a 9" pie plate. In a bowl mix together flour, oats, salt 1 tbsp. sugar and butter until well combined. Add as much cold water as is needed to form a dough. You want the dough to stick together well enough to shape it into a disk, but you do not want it to be sticky. Form the dough into a flattened disk shape and place on a plate in the freezer, about 15 minutes or until completely solid.
Pour the cranberries into the pie plate and cover with brandy and sugar. Stir to combine. When the dough is solid from the freezer break it into pieces over the fruit.
Bake for about 1/2 hour or until the berries are juicy and crumble on top is browned.