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Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when it’s time to bake. This helps your crisp cook evenly throughout.
Peel and cut the honeycrisp apples, then add them to a large mixing bowl with the cranberries. Sprinkle in the brown sugar, corn starch, ground cinnamon, nutmeg, and vanilla extract. Mix everything together until the fruit is well coated. Pour this mixture into a 9-inch pie plate or an 8x8-inch square baking pan, spreading evenly.
In a separate large bowl, combine the flour, old-fashioned oats, packed light brown sugar, cinnamon, and salt. Add the cold, diced unsalted butter and vanilla extract. Use a pastry cutter or your clean hands to work the butter into the dry ingredients. The mixture should become crumbly and resemble small peas.
Evenly sprinkle the crumbly oat topping over the fruit filling in your baking dish. Place the dish on a baking sheet to catch any potential drips, and bake in the preheated 350°F oven for about 55 minutes. Bake until the topping is golden brown and the filling is bubbling.
Let the cranberry apple crisp rest for 5-10 minutes after baking. This allows the juices to thicken slightly, making it easier to serve. Enjoy warm, ideally topped with a scoop of ice cream or a dollop of whipped cream for extra indulgence.