Market Basket: Pumpkin-Pear Crumble

I have had a great deal of fun the past few months, creating recipes for the Harvard Farmers’ Market. Tomorrow is the final market, and if you are in the Boston area, I recommend stopping in to stock up on fresh produce as the New England growing season comes to end (sniff, sniff). The past two weeks, I have not shared the recipes, as they were taken from previous posts. First this Simple Tortellini & Spinach Soup and then these Asiago Sweet Potatoes. This week however, I was asked to share a favorite pumpkin dish. I immediately thought of this crumble. I made it for Thanksgiving last year, and as the holiday fast approaches, I thought you would enjoy it as a bit of inspiration.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Previous recipes can be found here or via the link on the right nav.

Pumpkin-Pear Crumble
serves 4-6

2 large pears, peeled, cored, and cut into 1/2" cubes
1/2 c maple syrup
1 t vanilla extract
1 t fresh minced ginger
1/2 t ground all spice
3 1/2 c pumpkin puree (or two 15-oz cans)
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1/4 t salt
1 stick butter, melted
1/2 c toasted pecans, chopped
1/4 c toasted walnuts, chopped

Preheat oven to 350F.

In a large skillet, combine pears, maple syrup, vanilla, ginger and all spice. Cook, on medium-low, until the pears are tender, about 10 minutes. Stir in the pumpkin puree, and cook for 2 minutes. Spoon mixture into a 8” square baking dish. Set aside.

In a large bowl, mix together flour, brown sugar, sugar and salt. Stir in butter, mixing well, until mixture becomes crumbly. Stir in pecans and walnuts. Spoon topping into baking dish, over filling, and place in oven. Bake, 30 minutes, until topping is golden brown and fruit is bubbling.