Place ½ cup sugar and 2 tablespoons water in a small saucepan and cook over low-medium heat until the sugar starts to dissolve, then turn up the heat and bring to a boil, swirling not stirring until the mixture starts to turn a LIGHT golden brown. Watch very carefully and don’t let it burn. Remove from heat and immediately add pecans swirl to coat and pour onto the prepared parchment. Spread out evenly. Place in freezer and chill for 10 minutes.

Remove from freezer and place in a resealable bag and pound with a rolling pin or other hard implement until you have medium to small pieces with no big chunks.

Place flour in a bowl and add butter mixing with a pastry cutter or fingers until it resembles peas. Add ¼ cup sugar and half of the praline mixture and combine.

Place the berries in a medium saucepan along with a ¼ cup sugar. Simmer gently for about 10 minutes until the berries start to soften. Add vanilla and stir gently to combine. Pour into a baking dish.

Scatter crumble topping over the berries. Sprinkle another tablespoon or two of praline mixture over the top and bake for 25-30 minutes until bubbling and golden brown. Remove from oven and top with remaining praline.