Pumpkin-Pear Crisps
['1/4 cup old-fashioned oats', '1/4 cup shelled pumpkin seeds (pepitas)', '1/4 cup walnuts', '1 large egg white', '1/4 cup (packed) dark brown sugar', '1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" cubes', '3 tablespoons unbleached all-purpose flour', '3 tablespoons whole wheat flour', '1/2 teaspoon ground cinnamon', '2 cups 1/4" cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 pound)', '1/4 cup pure maple syrup', '1/4 cup golden raisins', '2 tablespoons fresh lemon juice', '1 tablespoon (packed) dark brown sugar', '2 teaspoon ground cinnamon', '1/4 teaspoon ground cloves', '3 large pears (2 pounds), peeled, cored, cut into 1/4" cubes (4 cups)', '1/2 teaspoon vanilla extract', 'Eight 6-ounce ramekins or heatproof bowls']
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, occasionally breaking up lumps, 18-20 minutes. Let cool.
Preheat oven to 375°F. Bring first 7 ingredients and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3-5 minutes.
Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 tablespoon reserved syrup.
Bake until filling is bubbling at edges, 25-30 minutes. Top with streusel and serve.
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