Start by setting aside your pre-made or store-bought pie crust in an oiled pie plate. In a large pot on the stovetop, add all compote components and bring to a boil. Turn heat to medium-low and let cook for about 10 minutes, stirring frequently so that the berries do not burn. You will start to hear popping noises, which is a good sign! Remove from heat and set aside.

Preheat your oven to 350 F. Combine all crumble ingredients in a medium bowl. If the mixture seems too dry, add more coconut oil; you want nice crumb pieces. Set aside.

Next, take your cooled compote mixture and add all filling ingredients (I used the same large pot to save a dish). Stir completely until combined.

Pour your cranberry mixture evenly into the pie crust. Top edges with crumble. Bake for 1 hour, until edges are golden. Let cool for at least 3 hours before serving.