Caramel Apple Pecan Crisp

If making homemade salted caramel, add the sugar to a saucepan over low-medium heat and continuously stir the sugar around the pan. It will clump up before it melts into a smooth amber/caramel color.
200 grams granulated sugar
Once the sugar is completely melted, add the cubed butter to the pan. Be cautious as the mixture will bubble up. Whisk vigorously until the butter is melted and mixed with the liquid sugar. Let the mixture bubble for 30-60 seconds while stirring occasionally.
85 grams salted butter
Slowly & carefully stream in the heavy cream while whisking constantly until the heavy cream is combined (the mixture will bubble up again). Allow the caramel to boil for 30-60 seconds while whisking occasionally.
120 grams heavy cream
Remove from the heat and whisk in the vanilla extract and salt. Pour in a heat proof bowl let cool while you prepare the crisp.
1 teaspoon vanilla extract, 1 teaspoon fine sea salt

Preheat the oven to 400 degrees F & lightly grease a baking pan with butter. Set aside.
In a large bowl, toss the peeled & sliced apples together with the caramel, cinnamon, nutmeg, cloves, salt, and flour until evenly coated. Layer the apples in the pan and set aside.
550 grams peeled & sliced apples, 215 grams salted caramel, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, 1/8 teaspoon ground cloves, ¼ teaspoon fine sea salt, 25 grams all purpose flour
Separately, whisk together the oats, flour, brown sugar, cinnamon, salt, and chopped pecans. Add the cold and cubed butter and, using a pastry cutter or your hands, cut the butter into the mixture until in pea-sized pieces.
80 grams old fashioned rolled oats, 125 grams all purpose flour, 150 grams light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 90 grams coarsely chopped pecans, 141 grams unsalted butter
Layer the crisp topping on top of the apples in the baking dish. Bake for 10 minutes at 400 degrees F, then, without opening the oven door, decrease the temperature to 375 degrees F and bake for another ~30-35 minutes until the crisp is golden brown. If you notice the top turning too brown, tent the pan with tin foil.
Remove from the oven and let cool in the pan for 20 minutes. Top with ice cream & the remaining caramel & enjoy!