• Preheat oven to 425°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray. Set aside.

For the Crisp Topping

• In a large bowl, whisk together flour, oats, brown sugar, salt, apple pie spice, and pecans. Add the butter pieces to the flour/oat mixture. Give the mixture a stir and use fingers to rub the butter into the flour/oat mixture until small/damp clumps form. Refrigerate the topping while preparing the apple filling (the Crisp Topping can be made ahead and kept refrigerated, in an airtight container, up to 2 weeks).
  2½ cups all-purpose flour, 2½ cups old-fashioned rolled oats, ½ cup dark brown sugar, 1 teaspoon kosher salt, ¾ teaspoon apple pie spice, ¾ cup chopped pecans, 1 cup very cold unsalted butter

For the Apple Filling

• If not peeling the apples, wash and dry them. If using peeled apples, peel them and pat dry with paper towels.
  6 Granny Smith apples, 3 Gala apples
• Core the apples and slice them into ¼-inch slices. Place in a large mixing bowl.
• Squeeze lemon juice over the apples and mix well to coat. The lemon juice will keep the apples from browning.
  1 lemon
• In a medium bowl, mix together brown sugar, granulated sugar, orange zest, salt, apple pie spice, and ginger. Sprinkle the brown sugar mixture over the apples and mix well.
  4 tablespoons dark brown sugar, 2 tablespoon granulated sugar, 1 orange, ½ teaspoon kosher salt, 1½ teaspoon apple pie spice, ½ teaspoon ground ginger
• Pour the apples onto the prepared sheet pan and spread to an even layer.
• Loosely cover the apples with foil that has been sprayed with nonstick cooking spray.
• Bake the apples at 425°F 20 minutes, or until the apples have softened and some juices have released.
• Remove the sheet pan from the oven and carefully remove the foil.
• Reduce the oven temperature to 375°F.
• Sprinkle or dot the Crisp Topping evenly over the apples and bake, uncovered, until mahogany in color, crispy and bubbly, another 20-30 minutes.
• Remove the crisp from the oven and allow the juices to set, 10-15 minutes.
• Serve warm with a scoop of ice cream and drizzle with caramel sauce, if desired.
  Ice cream, Caramel Sauce