Pumpkin Pear Crisp

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

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