Combine all ingredients for the topping in a bowl, using a fork or your hands to blend the mixture until it forms moist clumps.
In a saucepan, stir together all the ingredients for the filling except for the orange zest and place over medium heat. Bring to a simmer, then cook just until the cranberries begin to soften and pop, stirring frequently. Remove from the heat and stir in the orange zest.
Transfer the cranberry mixture to a 9-inch pie or baking dish. Sprinkle the crumble topping evenly over the cranberries.
Bake 20 minutes, or until the juices are bubbling and the topping is golden brown.
Serve warm or at room temperature.
Serve the warm crumble plain or topped with a spoonful of yogurt, ice cream or creme fraiche.
Make the cranberry filling up to a week in advance, then just bake for 20 minutes just before serving.
*Refined coconut oil has a neutral taste that won't overpower other ingredients. I prefer to use it in baking to avoid a pronounced coconut flavor.