Vegan Pecan Apple Cranberry Cobbler

1 Make the filling first. Heat the vegan butter on medium in a large sauce pan or small pot.
2 Once the butter has melted, add the apples, cranberries, lemon juice and vanilla. Toss to combine.
3 Then add the brown sugar, cinnamon, ginger, nutmeg and salt. Toss to combine. 
4 Once the pot starts to simmer, reduce heat to low, and simmer for 5-6 minutes or until the apples start to soften and the cranberries start to burst. 
5 While the apples and cranberries simmer, in a small mixing bowl, whisk together the cane sugar and flour. 
6 Then, after the filling has simmered for 5-6 minutes, pour the cane sugar and flour mixture into the pot. Stir to combine, simmer for another 1-3 minutes or until the filling is nice and thick. Turn off the heat.
7 Now, preheat the oven to 375 degrees(F).
8 Grease a 9x13 inch baking dish. Pour the apple cranberry filling into the baking dish and spread out evenly. Set aside.
9 Next, make the topping. In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking powder and salt. Then stir in the pecans.
10 Then you want to cut in the vegan butter and coconut oil. Break the butter and oil up into small pieces either with your fingers or by cutting them up. Drop the small pieces into the dry ingredients. Then cut in, either with a fork or your fingers again. Make sure the butter and oil is distributed evenly and the mixture looks like coarse sand. 
11 Now, make a well in the center of the mixture and pour in the non-dairy milk, apple sauce and vanilla. Fold the wet ingredients into the dry until fully combined and you have a thick biscuit like batter.
12 Drop lumps of the batter on top of the apple cranberry filling. Until you have used all the batter. Sprinkle the top with coarse sugar if desired. Then bake for 40-45 minutes or until the topping is nice and brown on top and cooked through.
13 I like to serve warm with vegan vanilla ice cream.