A cranberry apple crisp has all the hallmarks of an extra special fall dessert with juicy apples, tart cranberries, and a cinnamon-y oatmeal pecan crisp topping. This bright combination upstages a plain old apple crisp every time.
To make the crisp topping, combine all of the topping ingredients in a bowl and combine them together with your fingers until crumbly and all the dry flour has been worked in. Set aside.
In a large bowl, toss together the chopped apples, cranberries, sugar, and vanilla extract.
Transfer the fruit to a 2 quart baking dish, making sure to spread out your fruit evenly to the corners of your dish.
Sprinkle the topping over the fruit, and bake for about 55 minutes. I tented mine with a sheet of aluminum foil for the last 10 minutes of baking to prevent the top from getting too browned. The topping should be golden brown, and the fruit juices should be bubbling throughout.
Let your crisp rest for 10-15 minutes before serving.