In continuation of my obsession of using "spent" or used beer brewing ingredients, here is a crumble that uses the cranberry mush leftover from our recently bottled Christmas Dinner Cranberry Porter. I also threw in a chunk of frozen pumpkin puree and some crabapple syrup that was canned in the summer.
In the background, you can see my cranberry walnut bread. I followed Rose Levy Beranbaum's recipe and just kneaded in as much cranberry mush as I could. It is pretty dense because I ran out of all-purpose flour and substituted locally stone-ground whole-wheat.