Preheat the oven to 350ºF. In your baking dish (use can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the apples, caramel sauce, cornstarch, cinnamon and nutmeg. Toss with a spoon or spatula to combine.

In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until its “sandy” in texture, it’s okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.

Use your fingers to break the topping into clumps and evenly distribute the topping all over the apples.

Bake for 40-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crisp for 60 minutes in an oval 7×11 inch pan. Allow the the crisp to cool for 10-15 minutes. This allows the juices to thicken, then serve.