Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish or a large oven-proof skillet.
Step 2: In a large mixing bowl, toss the sliced apples and cranberries with 3/4 cup sugar, cornstarch, 1 teaspoon of cinnamon, the nutmeg, and the ginger until the fruit is evenly coated.
Step 3: Pour the fruit mixture into the prepared baking dish, spreading it out into an even layer.
Step 4: In another bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 teaspoon of cinnamon.
Step 5: Use a pastry cutter or your fingers to work the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 6: Stir in the milk (or buttermilk) and vanilla extract just until a soft, shaggy dough forms. Do not overmix.
Step 7: Drop spoonfuls of the dough over the fruit filling, leaving small spaces for steam to escape during the baking process.
Step 8: Sprinkle the remaining 2 tablespoons of sugar over the top of the dough for a sweet, slightly crunchy crust.
Step 9: Bake for 40-45 minutes, or until the fruit is bubbling and the biscuit topping is deep golden brown and cooked through.
Step 10: Remove from the oven and let cool for at least 15 minutes before serving to allow the juices to thicken. Serve warm.