Place all of the ingredients in a large mixing bowl; use a large mixing spoon to mix well and set aside.
For the Topping:
Start by placing the 1/2 cup of cold organic coconut butter or unsalted butter in the fridge (and remember, do not use your hands to mix this together!).
Place all ingredients except pecans into a large mixing bowl. Use a pastry blender to blend your ingredients or a fork is second best. Do not use your hands, as it will add heat to your butter or coconut butter. Keeping your butter cold is important for perfect crisp topping.
Add the chopped pecans to the mixture using a fork.
Place the filling into a rectangular baker or a lightly greased a 9-inch round pie dish with extra virgin coconut oil. (The one pictured is my old classic Deep Dish Baker from Pampered Chef. If you are looking for the greenest baking pan, check out this post.)
Scatter the topping over the filling.
Bake for 40-50 minutes, or until apples and cranberries are soft.
When done, remove apple crisp from the oven and set aside to cool. Serve warm.
Optional: Pour a little bit of amaretto or other liquor on top of the apple cranberry crisp before serving. Serve with a dollop of fresh whipped cream.