I'm really enjoying the cool weather and yummy fall foods that we've been having lately. I love that fall weather actually encourages you to be outside and be comfortable while you're there, unlike summer where you're sweating and sticky the whole time. The air feels nice and crisp and the leaves are beginning to burst into color. Autumn is my favorite season, hands down.
I also love the puppy cuddles that come with cool mornings and evenings, even if they are just using you for warmth.
I was in the mood last weekend for a crisp of some kind and went sleuthing for something other than just your run of the mill apple crisp. When I stumbled upon a Bon Appetit recipe for pumpkin and pear crisp, I knew I had found the one. I substituted butternut squash for the pumpkin, and pecans for the walnuts because that's what I had. This was a delicious dessert that we enjoyed for a few days. I especially appreciated that you bake the crisp in ramekins. It made my weekday post dinner ritual that much easier.
Butternut Squash and Pear Crisp (adapted from Bon Appetit)
¼ cup old fashioned oats
¼ cup pecans
1 large egg white
¼ cup packed dark brown sugar
¼ cup (½ stick) chilled unsalted butter, cut into ½" cubes
3 tablespoons unbleached all purpose flour
3 tablespoons whole wheat flour
½teaspoon ground cinnamon
2 cups ¼" cubes peeled, seeded butternut squash (about ½lb)
¼ cup pure maple syrup
¼ cup golden raisins
2 tablespoons fresh lemon juice
1 tablespoon packed dark brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 ½ cup water
3 large pears, peeled, cored, cut into 1/4" cubes
½ teaspoon vanilla extract
1. Preheat oven to 375℉. Combine all ingredients in the bowl of a food processor and pulse until crumble forms.
2. Spread on a rimmed baking sheet. Bake until golden and crispy, occasionally breaking up clumps, 18-20 minutes. Let cool.
1. Preheat oven to 375℉. Bring first 8 ingredients to a simmer in a large saucepan over medium heat. Cover and simmer until squash is just tender, about 7 minutes.
2. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes.
3. Transfer pumpkin and fruit mixture to a medium bowl. Simmer syrup in pan until reduced to ½ cup, 3-5 minutes.
4. Arrange 8 6 oz. ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 tablespoon reserved syrup.
5. Bake until filling is bubbling at edges, 25-30 minutes. Top with streusel and serve.