• Preheat oven to 400°

For the Crisp Topping

• In a large mixing bowl, whisk together flour and brown sugar. Add 1 cup of butter and mix on low speed until crumbly.

For the Cranberry Filling

• In a medium bowl, whisk sugar, salt, nutmeg and cinnamon together and set aside.
• Rinse cranberries and add to a large bowl, add pecans, orange zest and the juice from one orange.
• Stir in sugar mixture and gently mix until cranberries and pecans are coated well.
• Pour fruit mixture into a 9 x 13 inch baking dish.
• Add the remaining ¼ cup butter (sliced) and just place on top of the fruit mixture randomly.
• Add the flour mixture on top of fruit and spread evenly.
• Bake uncovered at 400° for 45-55 minutes, or until the top is golden brown.