Spiced Pear and Salted Caramel Cobbler

Pies are the one thing I’m always switching up at Thanksgiving. Mainly because I haven’t found one that’s worthy of a repeat. Apple pie was always on our Thanksgiving menu as a kid and I get that it’s pretty much as classic as you can get but I never really cared for it. To me, It was always missing something. So I decided to switch it up. This cobbler was inspire but a traditional apple pie but sort of took on a life of it’s own and I’m not mad about it. I decided to use pears instead of apples, and create a cobbler instead of a pie. Oh, and did I mention that there is a thick gooey layer of salted caramel?!

Now, let me warn you, this cobbler is rich! It’s super sweet so a little goes a long way. BUT, it’s also a little addicting… you’ve been warned.

Entertaining tips:

1. Cook the pears up to 3 days before Thanksgiving. Store in the refrigerator.

2. Bake the cobbler the day before and store in the refrigerator. You definitely want this one warm so re-heat it at 300 degrees for about 10-15 minutes before serving.

3. Serve a la mode. The only thing that would make this better is a scoop of vanilla ice cream!

INGREDIENTS:

For the crust:

1 and 1/2 sticks room temperature butter

1 1/2 cups all purpose flour

1/4 cup granulated sugar

1/2 tsp salt

For the caramel:

11 oz caramel chewy candy

1/3 cup heavy cream

1/4 tsp salt

For the pears:

3 Tbsp butter

4 red pears, peeled and diced

2 Tbsp sugar

1 Tbsp all purpose flour

1 tsp cinnamon

1/4 tsp ground clove

1/4 tsp vanilla powder

1/4 tsp nutmeg

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Grease a 8” round pie dish with non-stick spray and set aside.

3. First, make the crust. Combine butter, flour, sugar, and salt in a large mixing bowl. With a pastry cutter or a fork, break apart the butter while combining it with the dry ingredients. Do this until it is a chunky mixture.

4. Pour 2/3 of the crust mixture into the pie dish. Press mixture down and up the sides of the dish to form a crust. Set aside.

5. Next, make the caramel. In a medium sauce pan, add half and half and caramels and place over medium-low heat. Bring milk to a simmer and continue to stir until the caramel is melted.

6. Pour caramel over crust and bake for 15 minutes.

7. When the pie is baking, make the pears.

8. Add 3 Tbsp butter to a large pan over medium heat. Once butter is melted, add pears, sugar, flour cinnamon, cloves, nutmeg, and vanilla.

9. Sautee pears until tender and slightly caramelized, about 10-15 minutes.

10. Once tender, let cool for 20 minutes.

11. Pour pears over caramel and crumble the remaining 1/3 crust mixture.

12. Return to oven and bake for another 20 minutes.

13. Serve warm and enjoy!