Ingredients
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8 apples, peeled, cored and cut into 1/2-inch-thick wedges
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1/2 cup heavy cream
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1 cup brown sugar
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3/4 cup granulated sugar
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1/4 cup brandy
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3/4 cup unsalted butter, chilled
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2 tablespoons unsalted butter, chilled
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3/4 teaspoon salt
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1 1/2 cups flour
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1/2 teaspoon ground cinnamon
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1/2 cup chopped pecans, toasted
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2 cups whipped cream, for serving
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1 tablespoon pure vanilla extract
Instructions
- 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.