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Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
Whenever I serve a fruit cobbler, I notice that some people prefer the streusel top (like my husband), while others favor the fruity (and less calorie-dense) bottom (like me). I decided to please everyone by creating the ultimate fruit dessert to please both camps. This one does it and has since become a family favorite, and can be made either dairy or parve. I’ve prepared this using both dairy and parve caramel, and also with pecans or walnuts, depending on what I found in my pantry. Both versions were equally popular.
4 Bosc pears, peeled, cored and thinly sliced
2 D’Anjou pears, peeled, cored and thinly sliced
juice of 1/2 lemon
1/4 cup flour
1/2 cup sugar
1 teaspoon Gefen Cinnamon
2 tablespoons butter or margarine, melted
1 cup caramel (I used Baker’s Choice)
1/2 cup butter or margarine, melted
3/4 cup brown sugar
pinch salt
1 and 1/2 cups flour
1 and 1/4 cups candied pecans
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine pears and lemon juice. Add flour, sugar, cinnamon, and butter. Stir to combine.
Spoon 1/2 tablespoon caramel into each ramekin (or spread all the caramel on the bottom of a baking dish). Top with pear mixture. Bake for 30 minutes.
In a medium bowl, combine butter, brown sugar, and salt. Add in flour and pecans. Stir to combine.
Top pears with praline topping.
Bake for an additional 20 minutes. Serve warm.
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Definitely a Winner! I tried this crumble with a couple of changes and it was really delicious! I used Lotus butter in place of the caramel (I had it in the house), I used oil in place of the butter/margarine, and I used plain chopped pecans in place of the candied pecans. It was heaven!