Apple-Pecan-Cranberry Cobbler

3 large apples -- unpeeled,cored,sliced
1 cup fresh or frozen cranberries
2 tablespoons lemon juice
1/2 cup firmly packed brown sugar
1 teaspoon ginger -- divided
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup oatmeal -- uncooked
1/2 cup lightly toasted chopped pecans
1/4 cup flour
6 tablespoons butter -- cut in small cubes

Preheat oven to 375°. Place apple slices and cranberries in 9-inch pie plate. Add lemon juice, 3 tablespoons brown sugar, 1/2 teaspoon ground ginger, salt and the cinnamon and toss to combine. Pat fruit to compress in plate; flatten top evenly.

Combine oatmeal, nuts, flour, remaining brown sugar and the remaining ginger and cinnamon in a medium bowl. Cut in butter using a pastry blender or fingers to evenly distribute butter. Sprinkle topping evenly over fruit; press down lightly.

Bake until toping is golden and the fruit is soft when pierced with a sharp knife, 50 to 60 minutes. Serve with whipped cream or ice cream.