Thanksgiving (for me) is just 'round the corner and is the time of year that definitely ups my desire to bake. My DH doesn't even like cranberries and thinks apples are OKAY, but he luuuuuuuuuuuuuvs this dessert! IMHO, the combination of apples is what makes this dish.

APPLE-CRANBERRY CRISP

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

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 (3/4 stick) 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.