You can serve the topping on the side for diners to sprinkle on. Prep and Cook Time: about 2 hours. Notes: You can make the compote a day ahead through step 4 and chill it, covered. The topping can be chilled, unbaked, in an airtight container for up to 1 week. To bake the crisps, you can use 12 oval ramekins (crème brûlée dishes, about 4 in. by 6 in.). Bake the crisps in the morning, then reheat in a 350° oven for 10 minutes just before serving.
For the fruit
Zest and juice of 1 large orange
3 tablespoons lemon juice
9 firm-ripe Bosc pears
1 1/2 cups fresh or frozen cranberries, picked over, rinsed, and drained
Preheat oven to 400° and space 2 baking racks evenly apart. Put orange and lemon juices in a large bowl. Peel, halve, and core pears, then slice thinly lengthwise and cut slices in half. Add pears to juice and toss gently. Stir in cranberries.
In a separate small bowl, mix together zest from juiced orange, sugars, cinnamon, nutmeg, and cornstarch. Sprinkle over pears and cranberries and gently but thoroughly toss together. Divide among 12 small oval baking dishes (see Notes).
Make topping: In a medium bowl, mix zest, flour, brown sugar, cinnamon, salt, and oats. Add butter and stir with a fork until mixture forms small clumps (break up any large clumps with your fingers).
Top fruit with crumbs, dividing evenly. Arrange ramekins diagonally on 2 large baking sheets. Bake 40 to 50 minutes, or until the fruit is bubbling and topping is quite browned. Serve warm, with Ginger Crème Anglaise.