3 Bosc pears (about 11/2 pounds), peeled, cored, and cut into 1-inch chunks
2 tablespoons freshly-squeezed lemon juice
4 tablespoons granulated sugar
8 tablespoons unsalted butter
2 tablespoons dried cranberries
4 tablespoons plain dry bread crumbs
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 sheets phyllo dough
2 tablespoons finely chopped toasted almonds
Confectioners' sugar, for dusting
Creme fraiche or whipped cream, for serving