Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.

Combine 8 cups of sliced apples and 2 cups of cranberries in a large mixing bowl. Drizzle in 2 tablespoons of orange juice and add 2 teaspoons of orange zest. Toss gently.

Sprinkle 3 tablespoons of flour, ¾ cup of granulated sugar, ¼ cup of light brown sugar, and 1 teaspoon of ground cinnamon over the fruit. Add ½ teaspoon of ground ginger and ¼ teaspoon of ground cardamom. Fold into the fruit mixture and transfer to the baking dish.

In another large bowl, mix together 1 ¼ cups of flour, ¾ cup of granulated sugar, ¾ cup of light brown sugar, and ¾ teaspoon of ground cinnamon. Add 1 ½ cups of old-fashioned oats.

Cut 8 ounces of unsalted butter into small cubes and add it to the dry mixture. Work the butter in until it resembles coarse crumbs.

Spread the buttery oat topping over the fruit filling evenly.

Bake for about 55 to 60 minutes until golden brown and the fruit begins to bubble.

Remove from the oven and let cool for 10-15 minutes before serving warm with vanilla ice cream.