Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, toss the sliced apples with the brown sugar, cinnamon, vanilla extract, and 2 tablespoons of flour until the apples are evenly coated. Pour the mixture into the prepared baking dish and drizzle the caramel sauce evenly over the top.

In a separate bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and salt for the topping.

Using a pastry cutter or your hands, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.

Stir in the chopped pecans. Make a well in the center and pour in the heavy cream. Stir gently just until a soft dough forms. Do not overmix.

Drop spoonfuls of the dough evenly over the apple filling in the baking dish. Brush the tops of the dough lightly with a little extra heavy cream and sprinkle generously with turbinado sugar.

Bake for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.

Let the cobbler cool for 10-15 minutes before serving to allow the caramel sauce to thicken. Serve warm with vanilla ice cream!