1. Preheat oven to 350°F. Whisk the flour, oats, 1/2 cup brown sugar, cinnamon and salt
together in a medium bowl until combined. Add 6 tablespoons butter and 2 tablespoons Ripple Dairy-Free Half & Half and combine with a pastry blender or fork until coarse crumbs form.

2. In a 12-inch, deep cast-iron skillet, combine the apples, cranberries, cornstarch, remaining brown sugar and Ripple Dairy-Free Half & Half and toss to coat. Top the apples evenly with the remaining butter. Sprinkle with the oat mixture.

3. Bake until the top is golden-brown and the apples are tender and sauce is bubbling, about 50-60 minutes. Allow to cool 10-15 minutes before serving.