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Preheat the oven to 350 degrees F.
Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
Peel, core, and cut the apples into small chunks.
Toss well with the caramel sauce and salt.
Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
Serve with ice cream and extra caramel.