Preheat the oven to 350 degrees F. Spray a large pie pan or cast iron skillet and set aside.
In a very large bowl, add the prepared apples, cranberries, cinnamon, ginger, coconut sugar, vanilla, orange zest, orange juice, and cornstarch. Stir with a spatula or spoon until everything is evenly combined. Add the mixture into the greased skillet or pie pan. Make sure it’s packed in there. It will shrink after it’s baked and cooled.
In that same bowl, add all the topping ingredients. Stir until well combined. Sprinkle topping evenly over the top of the apples/cranberries. Use your hands to press/pack it down.
Bake for 50-60 minutes, until apples are tender when poked with a fork or knife and the topping is golden brown. Mine took about 55 minutes.
Let it cool for one hour before serving. Enjoy warm with some ice cream on top! Although best when fresh, keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30 seconds or until warm.