Preheat oven to 375 F. Grease a 8x8 baking pan (or 2-quart baking dish) and set aside.
For the crisp topping, whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg, salt and chopped pecans in a bowl. Add cold butter pieces and using a pastry cutter (or your hands) incorporate the butter into the dry ingredients until crumbly and resembles coarse, wet sand. Set aside.
In a large bowl, combine sliced pear, sugar, cinnamon, nutmeg and ginger. Toss to coat pears and transfer to prepared baking dish. Sprinkle crisp topping evenly over pears in the baking dish.
Bake pear crisp for 35 to 40 minutes or until the crisp topping is golden brown and the filling is bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.
Store pear crisp covered in the refrigerator for up to 3 days.Freeze pear crisp after cooling completely. Double wrap the crisp in aluminum foil and freeze for up to 3 months. Defrost in the refrigerator overnight.Reheat crisp in 350 F oven for 20 minutes.Recommended tools: Kitchen scale, mixing bowl, peeler, 2-quart baking dish