Coat the inside of a baking dish with butter. The dish should be about 8x12 inches, or an equivalent size. I use a 12" cast iron skillet. Set it aside for now.
Combine the cranberries, orange juice, and sugar in a sauce pan. Bring them to a boil, reduce the heat, and simmer for about 2 minutes, or until the cranberries begin to pop and soften.
Add in the apples, apple sauce, and raisins and stir together for just a minute, then remove them from the heat.
In your mixing bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. Whisk those together.
Add the cold butter. Use a pastry blender to cut in the butter until there are no pieces of butter that are larger than a pea.
Combine the milk and egg in a small dish. Whisk them together until they are smooth. Stir in the vanilla extract.
Add the milk mixture to the dry ingredients and stir them together until they are just combined.
Spread the fruit filling in your prepared baking dish.
Scoop the batter onto the top of the fruit, forming 7 or 8 little mounds of the cobbler topping, like floating biscuits.
Bake for 25 minutes.
When you take the cobbler from the oven, allow it to rest for about 5 minutes before serving it with some vanilla ice cream.