Pumpkin-Pear Crisps

Pumpkin-Pear Crisps
Photo by Christopher Testani

Ingredients

  • Eight 6-ounce ramekins or heatproof bowls
  • ½ teaspoon vanilla extract
  • ¼ cup old-fashioned oats
  • ¼ cup chilled unsalted butter
  • ¼ cup walnuts
  • ¼ teaspoon ground cloves
  • ¼ cup golden raisins
  • + 12 more ingredients
    • 2 tablespoons fresh lemon juice
    • 3 tablespoons unbleached all-purpose flour
    • ¼ cup shelled pumpkin seeds (pepitas)
    • 2 cups sugar pumpkin or butternut squash
    • ¼ cup pure maple syrup
    • 2 teaspoon ground cinnamon
    • 1 tablespoon dark brown sugar (packed)
    • 3 large pears
    • ¼ cup dark brown sugar (packed)
    • 1 large egg white
    • 3 tablespoons whole wheat flour
    • ½ teaspoon ground cinnamon

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, occasiona...

View full recipe at Epicurious

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