Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.
Preheat oven to 375ºF. Line a baking sheet with foil. Mist a 2-quart baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.
Combine cranberry mixture, pears, apples, dried cranberries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes, until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.