Pumpkin Pear Crisps Recipe 455

PUMPKIN-PEAR CRISPS RECIPE - (4.5/5)

Pumpkin-Pear Crisps Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 20

Ingredients

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 dark brown sugar, packed
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch 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 pound)
1/4 cup pure maple syrup
1/4 cup golden raisins
2 tablespoons fresh lemon juice
1 tablespoon dark brown sugar, packed
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large pears (2-pounds), peeled, cored, cut into 1/4-inch cubes (4 cups)
1/2 teaspoon vanilla extract

Steps:

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.

PUMPKIN CRUMBLE

Pumpkin Crumble image

I created this tasty pumpkin crumble dessert on a rainy fall afternoon while my son was taking a nap. It filled the house with a wonderful aroma, and I was able to make it with ingredients that I already had in my pantry. Stir 1/2 cup chocolate chips into the filling for a change of pace. -Sarah Graham, Independence, Missouri

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) pumpkin
1/4 cup 2% milk
1/4 cup sour cream
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Topping:
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, ground nutmeg and ground allspice
3 tablespoons cold butter
2 tablespoons finely chopped pecans
Vanilla ice cream, optional

Steps:

Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.

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