Heat oven to 375 and spray 15x10 pan with cooking spray.
In a large bowl, mix Bisquick, oats and brown sugar. Cut in butter until crumbly. Remove 1 1/2 cups mixture to a small bowl and stir in pecans. Set this aside for topping and press remaining mixture into pan.
In a large bowl, toss apples, cranberries, sugar and cinnamon. In a small bowl whisk together sour cream and eggs. Pour over apple mixture and toss to coat. Spoon fillng onot crust and sprinkle with reserved crumb/nut mixture.
Bake 45-55 minutes until topping is golden brown and apples are tender. Cool for at least 30 minutes. Serve warm with vanilla ice cream.