APPLE-CRANBERRY CRISP 

Topping
1 cup all purpose flour
1 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 stick unsalted butter, cut into pieces, room temp

Fruit
5 large Jonathan apples (about 2 1/2 pounds), peeled, sliced
4 Granny Smith apples (about 2 pounds), peeled, sliced
2 cups fresh or frozen cranberries
3/4 cup sugar
6 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons chilled unsalted butter, cut into pieces 

To prepare the topping:
Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.

To prepare the fruit:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish. Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly.