8 apples, peeled, cored and cut into 1/2-inch-thick wedges
1⁄2 cup heavy cream
1 cup brown sugar
3⁄4 cup granulated sugar
1⁄4 cup brandy
3⁄4 cup unsalted butter, chilled
2 tablespoons unsalted butter, chilled
1 tablespoon pure vanilla extract
3⁄4 teaspoon salt
1 1⁄2 cups flour
1⁄2 teaspoon ground cinnamon
1⁄2 cup chopped pecans, toasted
2 cups whipped cream, for serving
Preheat the oven to 375°.
Grease a 9-by-13-inch 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 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-inch 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 for 10 minutes.
Serve with the whipped cream.