TOPPING:

1/2 c. flour
1/3 c. sugar
1/3 c. packed dark brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
7 tbsp. unsalted butter (cut into pieces)
1/3 c. chopped walnuts

FRUIT:

1 1/2 c. orange juice
1 c. sugar
2 tsp. grated orange peel
1/4 tsp. nutmeg
2 1/2 tsp. cinnamon
2 c. fresh or frozen cranberries
4 apples, peeled, cored, cut into 1/4 inch slices

For topping: mix first 5 ingredients in processor. Add butter and cut in using on/off turns until mixture begins to form clumps. Transfer to bowl, add in nuts (can be made 1 day ahead. Cover and refrigerate).

For fruit: preheat oven to 350 degrees. Butter 8 x 2 inch square baking dish. Combine first 4 ingredients and 1 1/2 teaspoon cinnamon in saucepan. Bring to boil, stirring until sugar dissolves. Add cranberries and cook until they begin to pop, about 5 minutes. Drain berries, reserving cooking syrup. Boil cooking syrup until reduced to 1 cup, stirring occasionally about 8 minutes. Set aside. Combine cranberries, apple slices and remaining 1 teaspoon cinnamon in a large bowl. Toss to mix up. Put 1/2 of fruit mixture to prepared baking dish. Crumble 1/2 of topping mixture on this. Cover with rest of fruit and crumble rest of topping mixture. Bake until apples are tender and topping browns (about 45 minutes). Cool slightly. Rewarm reserve cooking syrup. Scoop crisp into bowls. Top with whipped cream. Drizzle syrup over top and enjoy. Great with vanilla ice cream, also.