If not peeling the apples, wash and dry them. If using peeled apples, peel them and pat dry with paper towels.
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.
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.
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 dothe 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.