Caramel Apple Cobbler

From Every Day with Rachael Ray December 2007/January 2008

8 apples - peeled, cored and cut into wedges
1/2 C heavy cream
1 C brown sugar
3/4 C granulated sugar
1/4 C brandy
1 1/2 sticks plus 2 tablespoons unsalted butter, chilled
1 Tbsp pure vanilla extract
3/4 tsp salt
1 1/2 C flour
1/2 tsp ground cinnamon
1/2 C chopped pecans, toasted
2 C whipped cream, for serving

Preheat the oven to 375. Grease a 9x13" baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla extract and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining. 1 1/2 sticks butter into 1/2" pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
Scatter the topping over the apples and bake until golden, 1 hour. Let cool 10 minutes. Serve with the whipped cream.