Add brown sugar, butter and half and half to a small pan.

Slowly bring it to a boil, stirring the entire time. Boil for 2-3 minutes, or until sauce thickens (it will thicken more as it cools)

When the caramel reaches a desired thickness, remove it from heat and stir in the vanilla. This can be used immediately as a sauce or chilled for dipping apples later. Simply reheat to thin it out. Keep the caramel sauce in the fridge for up to two weeks.

Preheat oven to 350°F and grease one 9 inch pan.

In a medium sized bowl combine the flour, sugar, salt, cinnamon, nutmeg, and ginger. Use a whisk to make sure it is thoroughly mixed.

Add cubed butter with a pastry cutter by chopping it in.

When the topping becomes crumbly and consistent, add in the oats and the chopped pecans.

Place in in the refrigerator while you make the filling.

Peel and thinly slice 5 large apples or 5 cups total.

In large bowl combine sugar, flour, cinnamon and nutmeg.

Toss the apple slices in mixture. Stir the apples to evenly coat them.

Place the coated apples in a 9 inch greased baking dish. Atop the apples, add a tiny drizzle of caramel sauce. Don't add too much! You will want to use around 2 tablespoons or less.

Bake for 40-48 minutes. Topping should be browned and the apple filling should be juicy, hot and bubbly.

Cool slightly before serving.

Just before serving, drizzle more caramel sauce onto the warm Caramel Apple Crisp. Serve with vanilla ice

cream and a side of caramel sauce for dipping.