Preheat the oven to 350°F.

Lightly grease a 10-inch cast-iron skillet with a little butter.

Place the sliced apples and cranberries in a large mixing bowl.

Add the granulated sugar, brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt.

Toss gently until the fruit is evenly coated and the flour is no longer visible.

Pour the fruit mixture into the prepared cast-iron skillet and spread it into an even layer.

Prepare the topping by combining the oats, flour, brown sugar, cinnamon, salt, and chopped pecans in a medium bowl.

Add the cold butter and work it into the oat mixture with a pastry cutter, fork, or your fingertips until coarse crumbs form. Leave some larger pieces throughout the topping for extra crunch.

Sprinkle the topping evenly over the fruit, making sure to cover the apples and cranberries from edge to edge.

Place the skillet on the center oven rack.

Bake for 40 to 45 minutes, or until the fruit is bubbling around the edges and the topping is golden brown and crisp.

If the topping begins browning too quickly, loosely cover the skillet with aluminum foil for the remaining baking time.

Remove the skillet from the oven and place it on a heat-safe surface.

Let the crisp rest for 10 to 15 minutes so the fruit juices can thicken slightly.

Spoon the warm crisp into bowls and top with vanilla ice cream.

Drizzle each serving with warm caramel sauce.