Preheat oven to 400° and space 2 baking racks evenly apart. Put orange and lemon juices in a large bowl. Peel, halve, and core pears, then slice thinly lengthwise and cut slices in half. Add pears to juice and toss gently. Stir in cranberries.
In a separate small bowl, mix together zest from juiced orange, sugars, cinnamon, nutmeg, and cornstarch. Sprinkle over pears and cranberries and gently but thoroughly toss together. Divide among 12 small oval baking dishes (see Notes).
Make topping: In a medium bowl, mix zest, flour, brown sugar, cinnamon, salt, and oats. Add butter and stir with a fork until mixture forms small clumps (break up any large clumps with your fingers).
Top fruit with crumbs, dividing evenly. Arrange ramekins diagonally on 2 large baking sheets. Bake 40 to 50 minutes, or until the fruit is bubbling and topping is quite browned. Serve warm, with Ginger Crème Anglaise.
Note: Nutritional analysis is per ramekin.