For the compote, peel, quarter and core the pears and cut into cubes. Cut the vanilla pod lengthwise and scrape out the pulp. Put the pear, vanilla pulp and pod, lemon juice and 1 tbsp. sugar in a pot, bring to the boil and simmer openly for about 5 minutes.
Stir in the cranberries, continue cooking for about 1 minute and remove from the heat.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the crumbles, mix flour, almonds, speculoos spice, 40 g sugar and 1 pinch of salt in a bowl. Knead with the butter to crumbles.
Divide the compote into four jars. Sprinkle with sprinkles. Bake in a hot oven for 15-20 minutes. Leave to cool a little. Serve dusted with icing sugar.