Preheat oven to 375° F / 190° C. Lightly butter an 8- or 9-inch round oven-safe baking dish or pie plate. Set aside.

In a large, heavy-bottomed stock pot, stir together apples, cranberries, granlated sugar, and spices.

Cook over medium heat, stirring occasionally, for 10-15 minutes or until apples are fork-tender, berries break down, and mixture turns vibrant red in color. Remove from heat and set aside to cool briefly while you prepare the crumble topping.

In a medium bowl, whisk together all purpose flour and ground cinnamon.

Add cubed butter. Use your hands to combine, rubbing the mixture between your fingertips until it resembles coarse breadcrumbs. Aim to break up all large cubes of butter, but allow some pea-sized chunks and pieces to remain.

Stir in the Demerara sugar.

Scoop cranberry filling into prepared baking dish.

Scatter crumble topping over the fruit. Sprinkle with more Demerara sugar.

Bake in preheated oven for 40-45 minutes, or until bubbly and golden brown.

Serve warm, accompanied by whipped cream, custard, homemade vanilla ice cream, or homemade brandy butter.

Store leftovers in the refrigerator for up to three days. Eat cold, or rewarm in the oven or microwave until just heated through.