Preheat oven to 375ºF. Lightly grease 11x7-inch glass baking dish. Spread cranberries and pears in dish. Sprinkle with 1 cup sugar. Place remaining ½ cup sugar, butter, flour and ¾ cup almonds in food processor bowl. Pulse until almonds are fine and mixture is crumbly. Pour into medium bowl. Add remaining almonds; toss to mix. Sprinkle mixture evenly over fruit; press down lightly. Bake 50 minutes or until fruit is bubbly and pears are tender. Cool slightly. Serve warm with vanilla ice cream. Makes 8 to 10 servings. Per Serving: Cal. 444.9 (22% DV), Fat Cal. 184.5, Pro. 4.9g (10 % DV), Carb. 64.5g (22 % DV), Fat 20.5g (32 % DV), Chol. 30.5mg (10% DV), Sod. 105.3mg (4 % DV), Vit. A 74.3RE (8 % DV), Vit C 8.1mg (13 % DV), Vit. E 5.6mg (28 % DV), Calcium 64.4mg (6 % DV), Iron 1.3mg (7% DV), Folate 26.6Ug (7 % DV), Zinc 0.6mg (4 % DV), Pot. 225.4mg (6% DV), Dietary Exchange: Fruit 4, Fat: 4