Skillet Salted Caramel Apple Crisp

• FOR THE SALTED CARAMEL:
• 1/2 cups Butter
• 1 cup Light Brown Sugar
• 1/4 cups Half-and-half
• 1/2 teaspoons Fleur De Sel Or Coarse Salt
• FOR THE TOPPING:
• 1/2 cups Cold Butter, Cut Into Small Cubes
• 3/4 cups All-purpose Flour
• 3/4 cups Old Fashioned Rolled Oats
• 1/4 cups Light Brown Sugar
• 1/4 cups Sugar
• 1/4 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• FOR THE APPLE FILLING:
• 3 pounds Apples, Preferably Gala Peeled, Cored And Sliced
• 2 teaspoons Lemon Juice
• 1/2 cups Sugar
• 1/2 teaspoons Ground Cinnamon
• 1 pinch Ground Nutmeg
• 2 Tablespoons Butter

1. Preheat oven to 400 F.
2. For the salted caramel:
3. In a large deep skillet over medium heat add butter, brown sugar and half-and-half. Cook, stirring occasionally until butter is melted and sugar has dissolved. Bring to a boil and continue to cook and stir for another 2-3 minutes. Stir in salt. Pour sauce into a bowl and set aside.
4. For the topping:
5. In a large mixing bowl add butter cubes, flour, oats, sugars, cinnamon and salt. Using an electric mixer on medium speed beat until mixture is crumbly.
6. For the filling:
7. Toss apples with lemon juice in a large bowl. Add sugar, cinnamon and nutmeg and toss to coat.
8. In a large oven safe skillet (roughly 10 inch size) melt butter over medium heat. Add apples and cook, stirring occasionally until just tender, about 10 minutes. Remove from heat.
9. Reserve 1/4 cup of the caramel sauce. Pour the remaining caramel sauce on top of the apples. Evenly sprinkle with crumb mixture.
10. Transfer skillet to the oven and bake for about 20 minutes until hot and bubbly.
11. Serve with vanilla ice cream and drizzle with reserved caramel sauce.

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Taken from tastykitchen.com/recipes/desserts/skillet-salted-caramel-apple-crisp/ (may not work)