Pumpkin-Pear Crisps

This Pumpkin-Pear Crisps is a perfect dessert. Another simple, delicious and healthy recipe.

Fresh pumpkin and pear compote replaces cream-and-egg-laden pie filling in this crisp recipe.

Photo by

Fresh pumpkin and pear compote replaces cream-and-egg-laden pie filling in this crisp recipe.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • STREUSEL:

  • ¼

    cup old-fashioned oats

  • ¼

    cup shelled pumpkin seeds (pepitas)

  • ¼

    cup walnuts

  • 1

    large egg white

  • ¼

    cup dark brown sugar, packed

  • ¼

    cup (½ stick) chilled unsalted butter, cut into ½-inch cubes

  • 3

    tablespoons unbleached all-purpose flour

  • 3

    tablespoons whole wheat flour

  • ½

    teaspoon ground cinnamon

  • COMPOTE:

  • 2

    cups ¼-inch cubes peeled, seeded sugar pumpkin or butternut squash (about ½ pound)

  • ¼

    cup pure maple syrup

  • ¼

    cup golden raisins

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon dark brown sugar, packed

  • 2

    teaspoons ground cinnamon

  • ¼

    teaspoon ground cloves

  • 3

    large pears (2-pounds), peeled, cored, cut into ¼-inch cubes (4 cups)

  • ½

    teaspoon vanilla extract

Directions

Streusel: 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 to 20 minutes. Let cool. Compote: Preheat oven to 375°F. Bring first 7 ingredients, old fashioned oats, pumpkin seeds, walnuts, egg white, brown sugar, unsalted butter, all purpose flour 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 to 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 to 30 minutes. Top with streusel and serve.


Nutrition

Facebook Conversations