In a medium bowl, combine rolled oats, gingersnap crumbs, brown sugar, ½ cup flour, cinnamon or nutmeg, ground ginger, and salt; add butter, mixing well. Set aside.
In a small bowl, combine sugar, ¼ cup flour, and pinch of salt, mixing well; set aside.
Arrange pear slices in an 8 x 8 x 2-inch or 9 x 9 x 2-inch baking dish/pan lightly coated with non-caloric vegetable cooking spray. Evenly sprinkle chopped crystallized/candied ginger over pears. Evenly sprinkle sugar/flour/salt mixture over pears/crystallized ginger. Evenly sprinkle oat mixture over pear mixture.
Bake in a preheated hot oven (400 degrees F.) for 25 to 30 minutes, or until topping is golden brown and crisp and pears are bubbly hot. To serve, spoon warm or room-temperature Gingery Fresh Pear Crisp into dessert dishes, dividing evenly. Top each with flavored whipped cream or desired whipped topping sweetened sour cream or a scoop of vanilla ice cream, if desired.
Note: May reduce butter to 1/3 cup, if desired; however, topping will not be as rich in flavor or texture.
Variations: Add ½ cup chopped English walnuts or pecans to topping mixture. Omit gingersnap crumbs in topping; increase rolled oats to 1 cup and increase brown sugar to ¾ cup. Proceed in topping directions as previously directed.