Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with butter or cooking spray. This ensures the caramel apple crisp recipe releases cleanly while preventing sticky bottom crusts that nobody enjoys eating.

In a large bowl, combine your peeled and sliced apples with granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, and nutmeg. Toss everything together until the apple slices are evenly coated, then let them sit for five minutes to release their juices while you prepare the topping.

In a separate medium bowl, mix old-fashioned oats, flour, softened butter, brown sugar, and salt until the mixture resembles coarse breadcrumbs. Don't overmix—you want pea-sized clumps throughout for the best texture in your sticky caramel apple topping.

Spread the seasoned apple mixture into your prepared baking dish, creating an even layer across the bottom. Drizzle half of the caramel sauce directly over the apples, then sprinkle your oat mixture evenly on top, pressing gently so it adheres without compacting.

Bake for 35-40 minutes until the topping turns golden brown and the filling bubbles slightly at the edges. The edges should release steam, indicating the apples are tender and the caramel apple crisp has baked through completely.

Remove from the oven and let it cool for 10 minutes while you combine remaining caramel sauce with heavy cream. Drizzle this warm sauce generously over each serving immediately before enjoying, letting it pool into every delicious bite.