Christine’s Caramel Apple Crisp

Prepared the caramel sauce: Place your caramel in a microwave-safe dish and cook on high for 1 minute. Stir the caramel to ensure equal melting. Continue at 50% power in 20 second intervals until thoroughly melted. Stir in half and half, vanilla, and sea salt.

Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and juices into a 9- or 10-inch oven-safe skillet.

In the same bowl, make the topping: Combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 50 to 60 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week.