Preheat oven to 375°.
To prepare filling, combine 1 1/2 cups granulated sugar, cranberry juice, and fresh cranberries in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until cranberries pop, stirring occasionally (about 10 minutes). Set aside.
Combine apples, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a large zip-top plastic bag. Seal; shake to coat.
Place cranberry mixture in an 11 x 7-inch baking dish coated with cooking spray; top evenly with apple mixture.
To prepare topping, place oats in a food processor, and pulse until coarsely chopped. Place oats in a large bowl. Lightly spoon 3/4 cup all-purpose flour and whole wheat pastry flour into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through cardamom) to the oats; stir to combine. Combine oil, honey, and egg yolks, stirring with a whisk. Add to flour mixture; stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375° for 40 minutes or until topping is golden and bubbly.