• Preheat the oven to 425° and spray a baking sheet with non-stick cooking spray. Set aside.

Caramel Sauce

• Add sugar and water to a heavy bottom sauce pan, and cook over low heat. Stirring occasionally.
• Once sugar has dissolved and is boiling, increase heat to medium.
• Swirl the pan gently a few times, carefully not creating too much sauce on the sides of the pan.
• Continue cooking for 5-8 minutes or until sugar has caramelized and is toffee colored.
• Remove from heat and whisk in the heavy cream, butter, and vanilla until smooth. Set aside.

Crumb Topping

• In a medium mixing bowl, mix flour, oatmeal, and brown sugar together.
• Using two forks or your fingers, mix together the butter and flour mixture until you have coarse crumbs.

Apple Filling

• Peel, core, and slice the apples into ½ slices.
• In a large bowl, add the apple slices, cinnamon, ginger, and lemon juice.
• Add to the prepared sheet pan in a single layer.
• Cover with caramel sauce.
• Top with the crumb topping.
• Bake at 425° for 25-30 minutes or until crisp has browned and caramel is bubbling.