Press gingersnap mixture into 8-inch pieplate. Use a slightly smaller pieplate to press uniformly. Cook 5-8 minutes. Remove and cool crust.
Slice apples into a bowl.
Add cranberries, brown sugar, vanilla, and cinnamon and and blend until just mixed. Spoon apple-cranberry filling into a separate pieplate or casserole dish. Top with white sugar. Bake for 35 minutes until tender. When tender, spoon into gingersnap crust and serve immediately.