Preheat the oven to 180ºC (350ºF) and lightly grease two small 10 cm (4 inch) ramekins with oil or butter.
To make the crumble, whisk together the flour, oats, 3 tablespoons of coconut sugar, and cinnamon in a small bowl using a fork. Pour over the melted butter and toss with the fork until all the mixture is coated and resembles wet, clumpy sand. Set aside.
In a large bowl, toss together the pears, cranberries, arrowroot powder, vanilla paste, and remaining 2 tablespoons of coconut sugar until well coated.
Divide the pear mixture evenly between the two ramekins. Top each with the crumble mixture.
Place the ramekins on a baking tray and bake for 25-30 minutes, or until bubbly and golden. At the 15-minute mark, check the crumble and cover loosely with a layer of foil if it looks too browned.
Remove the crumbles from the oven and allow them to rest for 5-10 minutes. Serve warm with vanilla ice cream, yoghurt, or whipped cream.