Step 1

Preheat the oven to 375 degrees F.

Step 2

In a large mixing bowl, add the apples.

Step 3

Sprinkle the apples with 1/3 cup of the brown sugar, 1/3 cup of the sugar, the lemon juice, the cornstarch, 1 teaspoon of the cinnamon, and the nutmeg and stir to coat.

Step 4

Add the pecans and stir to combine.

Step 5

In a small heavy-bottom pan over low heat, melt 3/4 cup of the butter.

Step 6

Add 1 cup of the light brown sugar and the milk and stir to combine.

Step 7

Bring the brown sugar mixture to a boil and continue to stir constantly until it reaches a thick sauce consistency and a beautiful caramel color, about 12 minutes.

Step 8

Transfer the pan from the heat and stir in the vanilla.

Step 9

Allow the caramel sauce to cool for 10 minutes.

Step 10

Pour almost all of the cooled caramel sauce over the apple mixture and stir to coat. Reserve a little for a drizzle over the top of the cobbler.

Step 11

Pour the apple mixture into an ungreased 9x13-inch baking dish.

Step 12

In a medium mixing bowl, add the flour, the remaining brown sugar, 2/3 cup of the sugar, the baking powder, and the salt and whisk to combine.

Step 13

Using a pastry blender, add the butter into the flour mixture and cut it into the flour until crumbly.

Step 14

Add the boiling water to the flour mixture and stir until combined.

Step 15

Spoon the topping mixture over the apple mixture in the baking dish, spreading it out to make sure the apples are as covered as possible.

Step 16

In a small bowl, add the remaining sugar and the remaining cinnamon and stir to combine.

Step 17

Sprinkle the cinnamon sugar over the crumble topping.

Step 18

Bake until the topping is golden-brown, about 45 minutes.

Step 19

Serve drizzled with the reserved caramel sauce.