In a medium bowl, add together all the topping ingredients (flour, brown sugar, oatmeal, cinnamon and nutmeg and cold butter. Use your finger tips to mix everything together and break up the butter until it is the sizes of peas.
In another bowl make the filling. Add together the chopped pears, pomegranate seeds, zest and juice of lemon and orange, cinnamon, nutmeg, flour, salt and white sugar. Use a spoon to mix well.
Pour fruit mixture in oven save dish. This recipe fit in my 3cup souffle dish and fit perfectly. Top with the topping and gently press the topping down onto the fruit mixture. (You can tell I like a lot of topping).
Bake the crumble at 375 degrees F for about 50 minutes. Place the crumble on a foil lined baking sheet just in case of any spills. When done, topping should be lightly browned and fruit bubbling.