Preheat your oven to 350°F (175°C).

Peel and chop about six honeycrisp apples into bite-sized pieces, then place them in a large mixing bowl. Add two cups of cranberries to the apples and mix gently.

Sprinkle in ¾ cup brown sugar, ¼ cup cornstarch, 1 teaspoon ground cinnamon, a pinch of nutmeg, and 1 teaspoon vanilla extract to the fruit mixture. Stir until evenly coated.

Pour the fruit filling into a greased 9x13 inch baking dish, spreading it evenly across the bottom.

In a separate bowl, combine 1 cup all-purpose flour, 1 cup old-fashioned oats, ¾ cup brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Incorporate ½ cup cold unsalted butter until it resembles coarse crumbs.

Sprinkle the crisp topping generously over the fruit mixture in the baking dish.

Bake in the preheated oven for 55 minutes, until the topping is golden brown and the filling is bubbling.

Once baked, allow the crisp to rest for 5-10 minutes before serving.