Cranberry Crunch

Cranberries, blueberries, and Concord grapes are the only berries native to America that are grown commercially. Cranberries were first used by Native Americans, who valued them as food, a dye for fabrics, and a healing agent. Currently, American farmers harvest more than 40,000 acres of cranberries a year, which means you can find them fresh in the fall and winter months. This recipe highlights their fresh, natural flavor by adding a little oatmeal to add spice.
Preheat the oven to 350 degrees.To prepare the topping, weigh or lightly spoon the flour into a dry measuring cup; flatten with a knife. Combine the flour, oats, and brown sugar in a medium bowl. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Cover and refrigerate until ready to use.To make the filling, combine the cranberries and the following 4 ingredients (with cornstarch added) in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat; simmer 5-8 minutes or until the cranberries open. Remove from heat. Add the vanilla; pour the mixture into an 8-inch-diameter square metal baking dish coated with cooking spray. Sprinkle the cranberry filling with sprinkles. Bake at 350 ° C for 40 minutes or until the filling is bubbly and browned. Chill for at least 15 minutes in the pan on a wire rack. Serve with ice cream.