Preheat your oven to 350°F. Lightly grease a 9 ½-inch deep dish pie plate or a 9x9 square baking dish and set it aside.

For the topping:

Mix together the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add the melted butter and stir until combined. Set aside.

For the filling:

In a large bowl, mix the apples, cranberries, juice, sugar, flour, cinnamon, and vanilla. Stir gently until well combined. Transfer the mixture, along with any juices, into the prepared baking dish, spreading it into an even layer.

Using your fingers, crumble the topping mixture over the fruit, pressing some of it together to create clumps. Cover the dish with a piece of foil sprayed with nonstick spray. Bake for 20 minutes, then remove the foil and continue baking for an additional 25-35 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Test the apples' softness with a thin sharp knife. Place the crisp on a wire rack to cool for 15 minutes, allowing the juices to thicken. Serve warm with vanilla ice cream.