In a small bowl mix together cranberries, pecans, apple pie spice, and brown sugar {or substitute}.
Add apples to a large slow cooker and fill the openings with the mixture, pressing and stuffing down the center.
Pour juice then butter on top of apples.
Cover and cook on low for 4 hours.
Serve warm topped with a dollop of yogurt, extra chopped nuts, and drizzled with the sauce from the slow cooker.