Cranberry Apple Crisp (with loads of amazing topping!)

Adjust oven rack to lower third of the oven. Preheat the oven to 350°F (175°C) and get out a 1-quart (1-liter) casserole dish or an 8 × 8-inch (20 × 20 cm) baking dish.
In a medium mixing bowl, mix together all of the topping ingredients. It might be quite wet.
3/4 cup + 1 tablespoon (75 grams) oat flour, 1 1/4 cups (115 grams) rolled oats, 2 teaspoons ground cinnamon, 2/3 cup (132 grams) brown sugar, 2/3 cup (149 grams) butter, 1/4 teaspoon salt
Prepare the apple filling. Place the chopped apples in a large mixing bowl and then sprinkle the remaining ingredients on top. Stir to coat the apples in the liquid mixture. Add the cranberries. Spoon the apple mixture into the pan and distribute the topping evenly over the top. It'll be a thick layer of topping.
2 tablespoons oat flour, 1/4 cup (50 grams) brown sugar, 2 teaspoons lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 5 cups (548 grams) apples, 1 cup (115 grams) cranberries
Place the crisp on a baking sheet to catch spills and bake for 30 to 35 minutes or until the topping is firm and the edges are bubbly. Let cool for 1 hour, which will give the juice some time to thicken a little.
Serve warm, room temperature, or cold, with vanilla or maple ice cream or vanilla sauce.
Cover any leftovers with plastic wrap and store at room temperature for 2 days or chill for 4-5 days.