Preheat oven to 350°F. (180°F.) Grease 9-inch (23 cm) cast iron skillet or baking dish; set aside.

In large bowl, toss together cranberries, apples, brown sugar, vanilla sugar, lemon juice, cornstarch, cinnamon and nutmeg. Transfer to prepared skillet; dot with cubed butter; set aside.

In large bowl, whisk together flour, cornstarch, granulated sugar, vanilla sugar, baking powder and salt. Cut in butter with pastry blender, 2 knives or fingertips until mixture resembles bread crumbs. Using fork, mix in milk until incorporated.

Spoon 1/4 cupfuls (60 mL) of batter over filling. Bake for 50 to 60 minutes or until golden brown and filling is bubbling. Let stand for 15 minutes before serving.

Using electric mixer, beat together cream, vanilla sugar and Whip It until stiff peaks start to form. Refrigerate until ready to serve.

Spoon cobbler into serving dishes; dollop topping over each serving.