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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh compote replaces cream-and-egg-laden pie filling. Ingredients:
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 |
2 cups 1/4 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 (packed) dark brown sugar |
2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
3 large pears (2 pounds), peeled, cored, cut into 1/4 cubes (4 cups) |
1/2 teaspoon vanilla extract |
Directions:
1. For 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, 18-20 minutes. Let cool.
2. For compote: Preheat oven to 375°F. 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.
5. 259 calories, 10 grams fat, 41 grams carbohydrate Nutritional analysis provided by Bon Appétit
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