Would this work with half apples and half cranberries without any other changes?

I agree with drbabs about the apples - depending on the variety, as well as how recently they were picked. For the harder apples we tend to prefer for use in autumn desserts, I would soften them first before putting them on the sheet pan. I'd also not peel them, as that will provide some structure and prevent them from breaking down too much.

I have been making a lot of apple crisps this fall - more conventional crisps, in baking dishes - for which I've been softening the cut apples in the microwave for 2 -3 minutes, depending on the size of the baking dish (I use rectangular Pyrex dishes). That has worked perfectly. Especially given that the crisp is more spread out in the sheet pan recipe - a thinner layer, but more of that crunchy, crispy top - I would definitely give the apples a head start. ;o)

Hi Thea—I bet half apple, half cranberry would be great. I have another recipe for Sheet-Pan Apple Crisp, so you can use that as a guide to merge the recipes: https://food52.com/recipes/82168-sheet-pan-apple-crisp-recipe. If you give it a try, please let me know how it goes!

Yes; in fact she says in the head note that she originally dreamt this up for apples. However, if your apples are really fresh, you might want to either cut the pieces small (so they're not much bigger than cranberries) or pre-cook them. This may be only me, but I'm finding that my fall-fresh apples don't soften in the oven in the 45 minutes or so that it takes to bake a pie or a crisp, so I've started pre-cooking them. (This is not an issue with old apples, where you have to worry about them becoming too soupy.)