In a medium-sized sauce-pan stir together the cranberries, sugar, and water and bring to a simmer over medium heat. Cook stirring regularly until the cranberries pop, the sugar is dissolved, and the mixture starts to thicken about 10 minutes. Remove from the heat and pour into a wide bowl to cool.

Mix the flour with the filling spices then toss the apples with the dry mixture ensuring all the apples get coated evenly. Pour in the maple syrup and lemon juice and stir to evenly incorporate. Lastly, mix in the cranberry sauce. Spread the filling into a buttered 10 X 15 baking dish. (You can also halve this recipe and use a 9 x 9 dish for a smaller crowd.)

Cut the butter into small pieces and add it to a bowl with the brown sugar, flour, oats, cinnamon, and salt. Use a pastry cutter or a large fork to blend the ingredients together until they form small clumps and crumbs (see photo). Sprinkle the topping evenly over the apple and cranberry mixture and bake at 350 degrees for approximately 30 minutes or until the mixture is thoroughly bubbling and the top is browned lightly. Serve warm or at room temperature with ice cream, whipped cream or more maple syrup.