Slow-Cooked Pumpkin Apple Cobbler | Chris F. Nicholson

Ingredients

• 5 cups sliced peeled tart apple (about 4 medium)
• 1 cup fresh or frozen cranberries
• 1 cup packed dark brown sugar, divided
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3 large eggs, room temperature
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Chopped pecans, optional
• Vanilla ice cream or whipped cream