1. Preheat oven to 350 degrees. Spray a 9 or 10-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, whisk together the pear nectar or apple juice, lemon juice, cornstarch and a small pinch of salt. 
3. Add the pear slices and cranberries and gently toss. Pour into the prepared dish.
4. In another large mixing bowl combine the almond flour, brown sugar, remaining ½ teaspoon of salt and sliced almonds.
5. Add the vanilla and oil and stir with a fork until crumbly. Top the pears with the mixture.
6. Cover with foil and bake for 45 minutes. Remove foil and continue to bake for 10-15 minutes or until the topping is golden brown and the juices are bubbly. 
7. Serve warm.

Recipe courtesy of Carol Kicinski, www.simplygluten-free.com