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

Make 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 tbsp dark brown sugar, 2 tbsp granulated sugar, 1 orange, ½ tsp kosher salt, 1½ tsp apple pie spice, ½ tsp ground ginger
• Pour the apples onto the prepared sheet pan and spread them to an even layer. Loosely cover with foil that has been sprayed with nonstick cooking spray.
• Bake the apples at 425°F for 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.

Make 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.
  2½ cups all purpose flour, 2½ cups old fashioned rolled oats, ½ cup dark brown sugar, 1 tsp kosher salt, ¾ tsp apple pie spice, ¾ cup pecans, 1 cup unsalted butter

Make the Apple Crisp

• 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