In a medium bowl combine the pears, 1 tablespoon of the brown sugar, 1 tablespoon of the flour, the cranberries, crystallized ginger, 1/4 teaspoon of the cinnamon, the ground ginger, and vanilla. Transfer to a greased 16-ounce oval casserole.
In another medium bowl stir together the remaining 3 tablespoons brown sugar, the remaining 2 tablespoons flour, and the remaining 1/4 teaspoon cinnamon. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse crumbs. Stir in the oats and almonds. Sprinkle the oat mixture over the pear mixture.
Bake, uncovered, in a 375 degrees oven about 25 minutes or until pear mixture is bubbly and topping is golden brown.