Preheat your oven to 400°F (200°C).

In a large mixing bowl, whisk together all-purpose flour and light brown sugar until combined. Add softened, unsalted butter and mix until it resembles coarse crumbs. Set aside.

In a medium bowl, combine sugar, salt, nutmeg, and cinnamon. Rinse fresh cranberries and place in a large bowl with chopped pecans, orange zest, and juice. Stir in the sugar mixture.

Pour the cranberry mixture into a greased 9x13-inch baking dish. Dot with sliced butter and spread the crisp topping over it.

Bake uncovered for 45-55 minutes, until the top is golden brown and the filling is bubbling.