Combine frozen cranberries, dried cranberries, granulated sugar, water and  lemon peel in a medium pan. Cook over medium heat 10-15 min or until cranberries begin to pop. Let it stand for 10 min.

Combine flour, oats, baking soda, and salt in a medium bowl. Beat the brown sugar with the butter until creamy. Add flour mixture and blend. Stir in coconut flakes and pecans. Reserve 1 ½ cups. Press remaining crumb mixture into the bottom of the pan. Bake 10 min.

Gently spread the cranberry filling evenly over the crust. Sprinkle with reserved crumb mixture. Bake 18-20 minutes until golden. Cool completely before serving.