PUMPKIN-PEAR CRISPS

Pumpkin-Pear Crisps image

Provided by Sarah Dickerman

Yield Makes 8 servings

Number Of Ingredients 19

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1/4 cup old-fashioned oats
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup walnuts
1 large egg white
1/4 cup (packed) dark brown sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
3 tablespoons unbleached all-purpose flour
3 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon
2 cups 1/4" cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 pound)
1/4 cup pure maple syrup
1/4 cup golden raisins
2 tablespoons fresh lemon juice
1 tablespoon (packed) dark brown sugar
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 large pears (2 pounds), peeled, cored, cut into 1/4" cubes (4 cups)
1/2 teaspoon vanilla extract
Eight 6-ounce ramekins or heatproof bowls

Steps:

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.
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.
Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 tablespoon reserved syrup.
Bake until filling is bubbling at edges, 25-30 minutes. Top with streusel and serve.