It seems like time moves too quickly in the Fall. I thought the summer was just coming to an end and all the sudden I'm pulling on flannel pj's and eating Cream of Wheat for breakfast. That's so not a summer thing to do.I guess it's time I move out of denial before winter comes. This recipe is most definitely Fall and was inspired by my mom and Mama, who have made apple crisp for centuries, I think, and my good friend Bon Appetit.
Pumpkin Pear Crisp [click to print]
For the Compote:
2 c. sugar pumpkin or butternut squash (about 1 small), peeled and cubed in 1/4" to 1/2" pieces
4 c. pears (about 5 small), peeled and cubed in 1/2" pieces
1/4 c. maple syrup
2 T. lemon juice
1 T. brown sugar
1 T. cinnamon
1/2 tsp. cloves
1 tsp. vanilla extract
Combine all ingredients in crockpot and stir well. Cook on high for 2 hours until pumpkin/squash is just tender. Spoon into six small ramekins or other oven safe dish(es).
For the Crispy part:
1/2 c. oats
1/2 c. walnuts, chopped
1/4 c. brown sugar
1/4 c. flour
1/4 c. butter
1 tsp. cinnamon
Combine sugar, flour, butter and cinnamon in medium bowl. Using a pastry cutter, cut in butter until small crumbles form about the size of peas. Add oats and nuts. Sprinkle over ramekins. Place on middle rack of oven and broil 15-20 minutes until nuts/oats are browned and compote is bubbly.
Source: Adapted from Bon Appetit
