Preheat your oven to 400°F (200°C).

In a large mixing bowl, whisk together the all-purpose flour and light brown sugar until well-combined. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.

In another bowl, mix the granulated sugar, salt, nutmeg, and cinnamon. Rinse the cranberries and toss them with the chopped pecans, orange zest, and orange juice. Fold in the sugar mixture.

Transfer the cranberry mixture into a 9x13 inch baking dish, spreading it out evenly.

Place the sliced butter evenly over the filling. Spread the prepared flour mixture across the top.

Bake uncovered for 45–55 minutes until the topping is golden brown and the filling is bubbling.

Remove from the oven and allow to cool for about 10 minutes before serving.