1 cup all purpose flour 1 tbsp grated fresh ginger 1/4 tsp kosher salt 1 cup sugar 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 cup old fashioned rolled oats 1/2 cup roasted almonds, roughly chopped 4 cups fresh or frozen cranberries, thawed if frozen 2 pears, cut into 3/4 inch pieces 2 tsp grated orange zest 1 tbsp fresh orange juice 2 tbs cornstarch Vanilla ice cream, for serving
Heat oven to 350 degrees f. In a food processor, pulse the flour, ginger, salt and 1/4 cup sugar until combined. Add the butter and pulse just until the mixture forms large clumps. Transfer to a medium bowl and gently toss with the oats and almonds; refrigerate until ready to use.
Meanwhile, in a large bowl, toss the cranberries, pears, orange zest and juice. Add the cornstarch and remaining 3/4 cup sugar and toss to combine. Transfer the cranberry mixture to a 10 inch shallow fluted baking dish, then top with the crumb mixture.
Place the crumble on a foil-lined baking sheet and bake until bubbling and the top is golden brown, 45 to 50 minutes.