A nice Fall/Winter dessert, which can be served warm or room temperature. Can also be made ahead and refrigerated and reheated in a low temp. oven, or in the microwave. May use walnuts instead of pecans.
Preheat oven to 375F. Spray a 9-inch square baking pan with cooking spray.
In small bowl, stir together 1/2 cup granulated sugar and cornstarch.
In medium bowl, stir together oats, brown sugar, flour and pecans. With pastry blender or 2 knives, cut in butter until coarse crumbs form. Set aside.
In medium saucepan, stir together cranberries and the remaining 1/2 cup sugar. Cook, stirring frequently, over medium heat, about 5 minutes, until sugar dissolves and berries begin to pop. Stir in cornstarch mixture, bring to boil and cook, stirring constantly, about 1 minute, until mixture is slightly thickened. Remove from heat and stir in apples, apple juice, vanilla, lemon zest and pepper.
Spoon apple mixture into prepared baking pan. Sprinkle topping mixture over apple mixture. Place baking pan on baking sheet, and bake about 25 minutes, until filling is bubbly and topping is golden brown.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.