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1
Preheat the oven to 350F.
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2
To make the topping, combine the brown sugar, flour, oats, cinnamon, and 1/2 teaspoon salt in a medium bowl.
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3
Using a fork, cut in the butter until the mixture resembles coarse crumbs.
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4
Set aside until ready to use.
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5
In a large bowl, toss the apples with the granulated sugar, lemon juice, nutmeg, and a pinch of salt.
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6
Divide the apples among 8 ramekins, mounding them.
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7
Cover the apples with the oat topping, pressing the mixture lightly onto the apples.
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8
Make sure the apples are completely covered by the topping.
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9
Bake for 45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
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10
Let the crisps cool for 5 minutes before serving.
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11
Drizzle each one with caramel sauce.
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12
Pour 6 tablespoons water into a heavy-bottomed 2-quart saucepan.
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13
Add the sugar and heat over medium-high, occasionally swirling the water gently, until the sugar melts, about 3 minutes.
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14
While the sugar is cooking, bring the cream and salt to a simmer in a separate small, covered saucepan over medium-low heat, stirring occasionally.
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15
As soon as the mixture starts to simmer, remove it from the heat.
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16
Once the sugar is completely melted, raise the heat to high and boil it for 6 to 10 minutes, or until the mixture turns the color of straw.
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17
Reduce the heat to medium and continue to cook for 2 minutes, or until the syrup is a deep amber color.
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18
(Pay close attention during these last 2 minutes of cooking so the syrup does not burn.)
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19
Remove the pan from the heat and carefully pour about one-third of the hot cream into the caramel.
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20
The mixture will bubble vigorously.
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21
Let the bubbling subside and add the remaining hot cream and the vanilla, whisking until smooth.
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22
Serve warm.
