For the fruit mixture:
12 medium, tart apples, peeled, cored and sliced into 1/4-in. slices
3/4 c. fresh cranberries, rinsed
3 Tbsp. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. cinnamon
For the topping:
1 c. rolled oats
3/4 c. all-purpose flour
2/3 c. dark brown sugar, packed firm
3/4 c. pecans, chopped
6 Tbsp. unsalted butter, melted
Preheat oven to 350°F/180°C.
Toss apples and cranberries in a bowl with the flour. Add the sugar and cinnamon and toss again. Place fruit mixture in 9x13-in. baking pan.
For the topping, combine the oats, flour, brown sugar and pecans in a medium bowl. Pour in the melted butter and combine by crumbling the mixture with your fingers. Sprinkle the topping over the fruit mixture covering the majority of the surface.
Bake for about 45 minutes or until the topping is golden brown, the filling is bubbling and the apples are tender when pierced.