Preheat the oven to 350 degrees. Lightly spray a 9x13-inch baking pan with non-stick baking spray.
Start by peeling all of the apples. Quarter the apples and cut the cores out. Cut them into thin slices with a pairing knife. I used an apple slicer and then cut each of the slices in half.
Spread the sliced apples along the bottom of the baking pan.
In a medium sized bowl, add the granulated sugar, 1 tablespoon of flour, and cinnamon. Stir together until combined and sprinkle on top of the apples.
Pour the water all over the apples.
Using the same bowl, add the oats, 1 cup of flour, brown sugar, baking powder. and baking soda. Stir to combine.
Add the butter to the dry ingredients. Using a fork or pastry cutter, cut the butter into the mixture to create crumbles.
Sprinkle the topping evenly on the top of the apples.
Bake for 45 minutes, until the top is golden brown.
Add the granulated sugar to a medium saucepan and place over medium heat, constantly stirring the sugar.
After about 3-5 minutes the sugar will start to become clumpy and crumbly, turn darker in color, and then it will melt into a liquid and turn a brown color. Keep stirring the sugar until the sugar is completely melted. This should take about 10 minutes from start to finish. Remove from the heat.
Immediately place the butter in the saucepan and stir until well combined.
Slowly pour the heavy cream in the saucepan while constantly stirring. Continue to stir until the caramel comes together. The mixture will still be thin at this point.
Pour the caramel in 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. Microwave for 20 to 40 seconds to warm the caramel before using.
Serve the apple crisp in a bowl, drizzle with the caramel, and top with vanilla ice cream.
For the caramel sauce, ALWAYS start by making sure the butter and heavy cream are 100% at room temperature. This recipe will NOT come together if either the butter or cream are even slightly cold.