In a medium bowl, combine (rinsed) raspberries, ginger, corn starch, sugar, and vanilla. Gently mix and set aside.
In a separate bowl combine flour, brown sugar, granola, cinnamon, and a dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor), until mixture resembles coarse crumbs.
Add berry mixture to a small baking dish or pie pan (spray the bottom). Sprinkle topping mixture over berries. Bake for 25 to 30 minutes, or until bubbly.
Allow to sit for ten minutes before serving. Serve with whipped cream or vanilla ice cream.