Streusel
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
Compote
2 cups 1/4” inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 lb)
1/4 cup pure maple syrup
1/4 cup golden raisins
2 tablespoons fresh lemon juice
1 tablespoon (packed) dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large pears (2 lb.), peeled, cored, cut into 1/4” cubes (4 cups)
1/2 teaspoon vanilla extract
Make the streusel: Preheat oven to 375°. 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. Make the compote: 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
Assemble the crisps: Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 Tbsp. reserved syrup. Bake until filling is bubbling at edges, 25–30 minutes. Top with streusel and serve.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 47 of 2014.