Preheat the oven to 350° Fahrenheit. Grease a 9-inch pie plate then set aside. In a large sauce pan, on the stove, combine all of the pie filling ingredients (cored, peeled, sliced apples, cranberries, zest and juices, water, sugars, spices, and vanilla). Cook over medium heat, stirring frequently, until cranberries have popped and become mushy and apples are softer and more translucent. Pour entire pot into the greased pie plate and let sit while you make the topping.

In a large bowl, combine all of the topping ingredients (flour, almond meal, chopped pecans and macadamias, sugar, spices, vanilla, salt, and melted butter). Stir together using a wooden spoon or spatula until combined. The topping will be fairly buttery, but crumble it over the top of pie filling until it covers it evenly.

Bake for 30-40 minutes until top has browned nicely. TIP! Put the pie plate on top of a cookie sheet just in case any of the filling bubbles up (you don't want it dripping onto the bottom of the oven and burning).

Let cool slightly or completely until serving! Great with a scoop of vanilla ice cream.