Odds are you've had an apple crisp before, but you wouldn't believe what a difference it makes when you add caramel to the mix, which has so much more complexity than granulated sugar.
Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
Peel, core, and cut the apples into small chunks.
Toss well with the caramel sauce and salt.
Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
Serve with ice cream and extra caramel.
Notes
Storing leftovers: Cover and keep in the fridge for up to 5 days.Reheating: For best results, reheat it in the oven (the microwave will make the topping soggy). Try 350F for 20-30 minutes, until the fruit is bubbling and the top is crisp again.Freezing: Store sealed in an airtight container for up to 3 months, then re-bake it in a 350F oven for about 30 minutes, or until the fruit is bubbling and the top is golden.Make-ahead Instructions: You can assemble the entire recipe ahead of time, just up to the point of baking it. It will keep in the fridge for a maximum of 12 hours before you need to bake it. You may need to add an extra 5 minutes to bake time since you’re cooking it cold from the fridge.