1. Preheat the oven to 350 F (175 C).

2. In a large bowl, toss sliced apples and fresh cranberries.

3. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, orange zest, lemon juice, and salt and mix until evenly coated.

4. Transfer the fruit mixture to a lightly greased 9×13 inch baking dish.

5. In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.

6. Cut cold cubed butter into the oat mixture until pea sized crumbs form, then stir in pecans if using.

7. Spread the oat topping evenly over the fruit filling.

8. Bake for 40 to 45 minutes until the filling is bubbling and the topping is golden brown.

9. Let the crisp rest for 10 minutes before serving to allow the juices to set.

10. Serve warm, optionally with vanilla ice cream or whipped cream.