• Preheat the oven to 350 degrees F. Lightly spray a 9x13-baking pan with non-stick spray.
• Start by peeling the apples. Next core the apples and cut them into thin slices. You can also use an apple slicer and then slice them in half.
• Spread the sliced apples along the bottom of the baking pan.
• In a medium-sized bowl, mix the granulated sugar, 1 tbsp of the flour, and ground cinnamon. Then spread the mixture across the top of the apples. Pour in 1/2 cup of water all over the top.
• In the same bowl, mix the oats, 1 cup of flour, brown sugar, baking powder, and baking soda. Using a fork or pastry cutter, cut the butter into the mixture to create crumbles. Sprinkle the topping all over the top of the apples.
• Bake for 45 minutes until the top is nice and golden brown.

Caramel Instructions

• NOTE: Start by ensuring the butter and heavy cream are 100% at room temperature; you can even heat the heavy cream in the microwave for a few seconds. This recipe will NOT come together if either the butter or cream are even slightly cold.
• Pour the granulated sugar into a saucepan and heat over medium heat for about 10 minutes. Continuously stir the sugar. After about 3-5 minutes, the sugar will start to crumble, turn darker in color, and then it will melt into a liquid and turn a brown color. Keep stirring the sugar until all of the sugar has been melted. Remove from the heat.
• Immediately place the butter into the saucepan and mix until well combined with the sugar. Slowly pour the heavy cream into the saucepan and continuously stir until everything comes together. The mixture will still be thin at this point.
• Pour the caramel into a jar and allow it to rest for 15-20 minutes until desired thickness has been reached.
• Pour all over the apple crisp, and enjoy!
• Store in the fridge, slightly warm in the microwave before using.