Pumpkin-Pear Crisps

Ingredients

• 1 tablespoon t brown sugar dark packed ()
• 1 large egg whites 
• 0.3 cup golden raisins 
• 2 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 tablespoons juice of lemon fresh
• 0.3 cup maple syrup pure
• 0.3 cup oats 
• 2 pounds pears cored peeled cut into 1/4" cubes (4 cups)
• 0.3 cup pumpkin seeds shelled (pepitas)
• 3 tablespoons flour all-purpose
• 0.3 cup butter unsalted chilled cut into 1/2" cubes ()
• 0.5 teaspoon vanilla extract 
• 0.3 cup walnuts 
• 3 tablespoons flour whole wheat

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• ramekin
• slotted spoon

Directions

1. Preheat oven to 375°F.
2. Bake oats,pumpkin seeds, and walnuts on a rimmedbaking sheet until light golden, about 10 minutes;let cool.
3. Transfer to a food processor.
4. Add the remaining 6 ingredients and pulseuntil crumble forms.
5. Spread on rimmedbaking sheet; bake until golden and crispy,occasionally breaking up lumps, 18-20minutes.
6. Let cool.
7. Preheat oven to 375°F. Bring first7 ingredients and 1 1/2 cups water to a simmerin a large saucepan over medium heat.Cover and simmer until pumpkin is justtender, about 7 minutes.
8. Add pears andvanilla; cook uncovered, stirring often, untilpears are tender, about 10 minutes. Usinga slotted spoon, transfer pumpkin-and-fruitmixture to a medium bowl. Simmer syrupin pan until reduced to 1/2 cup, 3-5 minutes.
9. Arrange ramekins on a rimmed bakingsheet. Divide compote among ramekins.
10. Drizzle each with 1 tablespoon reserved syrup.
11. Bake until filling is bubbling at edges,25-30 minutes. Top with streusel and serve.
12. calories, 10 grams fat, 41 grams carbohydrate
13. Bon Appétit