Make the filling: Place the apples and cranberries in a large bowl. Add the brown sugar, granulated sugar, flour, and cinnamon. Toss to coat. Spread the mixture into a 13x9-inch glass or ceramic baking dish.
Make the topping: In a large bowl, combine flour, brown sugar, salt, cinnamon, nutmeg, and oats. Stir in melted butter until evenly incorporated. Crumble topping evenly over fruit.
Bake for 45-50 minutes or until the fruit is bubbly and the topping is golden brown.
Allow to cool slightly. Crisp can be served warm or at room temperature with a big scoop of vanilla bean ice cream or a dollop of whipped cream. A sprinkle of cinnamon is always a nice touch, too.
Notes
Store leftovers, covered, at room temperature for up to 1 day or in the refrigerator for up to 3 days.For individual crisps, divide the filling and topping into 8-10 8-ounce ramekins. Bake for 35-40 minutes.Helpful resources: