To make the crust: Preheat the oven to 375°. Line the bottom of a 10x13 baking dish with parchment paper.

In a mixer, beat the butter and sugar until light and fluffy (about 2 minutes). Slowly add the flour and salt and mix until soft dough forms.

Press dough into bottom of pan and a ½ inch up the sides.

Bake in the oven until golden brown, about 20 minutes.

Remove and allow to cool.

To make the filling: In a large sauté pan, melt butter and brown sugar over low heat.

Peel, core and dice apples into ¼" pieces. Add to pan and cook for about 8 minutes until apples have softened. Add the cinnamon and nutmeg and cook until caramelized.

Add water as needed to prevent apples from sticking.

Add cranberries and remove from heat.

Stir until combined and allow mixture to cool.

To make the topping: Combine oats, flour, brown sugar, cinnamon, baking soda, pecans and salt.

Cut frozen butter into ¼ inch pieces and add to oat mixture and using your hands. Squeeze butter into mixture until butter is a mealy consitancy.

To assemble: Spread apple cranberry mixture over crust and then top with crumble topping.

Bake until golden brown, about 45 minutes.

Remove from oven and allow to cool completely.

Remove from pan and cut and serve.