Pumpkin-Pear Crisps

  1. Preheat oven to 375u0b0F. 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.
  2. Preheat oven to 375u0b0F. 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.
  3. Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 tablespoon reserved syrup.
  4. Bake until filling is bubbling at edges, 25-30 minutes. Top with streusel and serve.

oldfashioned oats, pumpkin seeds, walnuts, egg white, brown sugar, butter, flour, whole wheat flour, ground cinnamon, sugar, maple syrup, golden raisins, lemon juice, brown sugar, ground cinnamon, ground cloves, vanilla

Taken from www.epicurious.com/recipes/food/views/pumpkin-pear-crisps-368282 (may not work)

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