Whisk together the flour, oats, brown sugar, cinnamon, and salt in a mixing bowl. Add in the cubes of cold butter and work them into the flour mixture with a pastry cutter or your hands. They should resemble small pea sized crumbles. Put the topping in the refrigerator while you make the filling.

Peel the apples and pears and slice them thin, about 1/4-1/2 inch in thickness. Add them along with the cranberries into a large mixing bowl. Pour in the maple syrup, orange zest and juice, spices, salt, and cornstarch. Stir together until they're coated.

Pou the mixture into a 19×13 baking dish, 10 inch deep dish pie plate, or something similar in size. Distribute the crisp topping evenly over the fruit. Bake on the middle rack of the oven at 350° F. for 45-50 minutes or until the top is golden brown and the apples are tender. Let it cool for 5-10 minutes before serving with vanilla ice cream.