Cran-Apple Crumble With Cognac Crème

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5 cooking apples (I used a mixture of Cortland and Jonagold); peeled and chopped

12 ounces whole, fresh cranberries

3 tablespoons dark brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/4 teaspoon kosher salt

3 tablespoons Cognac

1 teaspoon vanilla extract

zest and juice of 1/2 lemon

1 1/2 Tablespoons corn starch

For topping:

1 stick unsalted butter; diced

1 cup whole wheat flour

1 cup rolled oats

1/4 cup demerara sugar

1/3 cup dark brown sugar

For Crème:

1 cup heavy cream

1/3 cup confectioner's sugar

1 tablespoon Cognac

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