Preheat oven to 375° F.

Get out a 9-inch round or square baking dish and spray it lightly with non-stick spray. Set aside.

To make the filling, add all the ingredients to a large bowl and toss until the apples and cranberries are well coated. Set aside.

To make the crisp topping, add the flour, brown sugar, cinnamon, salt, and butter to the bowl of your food processor with the blade attachment.

Pulse together until a loose crumb forms, about 6-8 times.

Add the oats and pepitas and pulse 1-2 more times, or until the ingredients are just combined. Set aside.

Transfer the filling to your prepared baking dish. Then spread the topping out evenly over the filling. The baking dish will be very full at this point. The fruit will shrink down slightly as it cooks.

Transfer the baking dish to your oven, placing a piece of aluminum foil underneath it to catch any potential drips.

Bake the crisp for 40 to 45 minutes. The topping should be browned and the filling should be bubbling on the sides.

Remove the baking dish from your oven and place it on a wire rack to cool for at least 15 minutes before serving.