Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Place the baking dish on a foil-lined baking sheet.
Stir together the crushed gingersnaps, flour, granulated sugar, brown sugar, ginger, and salt.
Add the melted butter and stir until large crumbs form. Set aside.
Mix the sliced pears, cranberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla together in the large baking dish (instead of getting another bowl dirty).
Sprinkle the gingersnap crumble over the fruit mixture.
Place into the oven and bake for 40-45 minutes, or until the crumble golden brown and the fruit juices are bubbling through the crumbs.
Remove from the oven and allow to cool for 10-15 minutes.
Serve with scoops of vanilla ice cream or whipped cream. Enjoy.