Pumpkin-Pear Crisps
A warm and comforting dessert featuring tender pumpkin and pear cubes topped with a crunchy oat, pumpkin seed, and walnut streusel. The fruit filling is gently spiced with cinnamon and cloves, sweetened with maple syrup and brown sugar.
Ingredients
- •¼ cup old-fashioned oats
- •¼ cup shelled pumpkin seeds (pepitas)
- •¼ cup walnuts
- •1 large egg white
- •¼ cup dark brown sugar
- •¼ cup unsalted butter
- •3 tablespoons unbleached all-purpose flour
- •3 tablespoons whole wheat flour
- •½ teaspoon ground cinnamon
- •2 cups sugar pumpkin
- •¼ cup pure maple syrup
- •¼ cup golden raisins
- •2 tablespoons fresh lemon juice
- •1 tablespoon dark brown sugar
- •2 teaspoon ground cinnamon
- •¼ teaspoon ground cloves
- •3 large pears
- •½ teaspoon vanilla extract
- •8 pieces ramekins
Cooking Instructions
- 1.
Preheat oven to 375°F. Bake oats, pumpkin seeds, and walnuts on a rimmed baking sheet until light golden, about 10 minutes; let cool. Transfer to a food processor. Add the remaining 6 ingredients and pulse until crumble forms. Spread on rimmed baking sheet; bake until golden and crispy, occasionally breaking up lumps, 18-20 minutes. Let cool.
30 min
- 2.
Preheat oven to 375°F. Bring first 7 ingredients and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3-5 minutes.
22 min
- 3.
Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 tablespoon reserved syrup.
5 min
- 4.
Bake until filling is bubbling at edges, 25-30 minutes. Top with streusel and serve.
30 min
