1. Preheat the oven to 350 degrees. Place the cranberries in a bowl and cover them with boiling water. Let soak until plump, about 15 minutes. Drain well.
2. Combine the almonds, whole-wheat flour, brown sugar, oats, nutmeg and salt in a food processor; pulse a few times. Add the butter and pulse until the mixture resembles granola.
3. In a 10-inch glass pie plate or baking dish, combine the drained cranberries with the pears, maple syrup, flour and vanilla. Toss well. Scatter the topping over the fruit.
4. Bake the crisp until the topping is well browned, about 1 hour. Serve warm.