1.  Preheat your oven to 350°F. Place oven rack in middle of the oven. Butter a 9 ” round baking dish or a 9″ x 13″ oblong baking dish with butter, the sides and bottom. Set aside.
2. In a large bowl, mix oats, flour, spices, brown sugar, pecans, cut in butter cubes until crumbly. You can use a fork or two knifes in a cross cut pattern to make the cutting motion.
3. Press half of the crumble in the bottom of the baking dish, reserve half of crumble for topping. Do not bake crumble.
4. Pour 1/2 cup apple cider over the crumble, add 5 tablespoons of caramel de leche in large dollops over the crust. Set aside while you prepare the apples for filling.
5. Peel, core and slice golden delicious or granny smith apples in thin wedges. Toss apples with lemon juice and reserved 1/4 cup brown sugar & 1 teaspoon ground cinnamon. Pile apples high over crumble, add 5 tablespoons caramel over the apples, cover with remaining crumble.
6. Bake, uncovered for 30 minutes. Pour remaining 1/2 cup apple cider over the crumble and bake again until apples are tender about 15-17 minutes.
7. Serve warm or cold. Add dollop of cinnamon whipped cream or French Vanilla Ice Cream.

Cinnamon Whipped Cream In small mixing bowl, add 1 cup chilled heavy whipping cream. Whip on high speed using whisk attachment. Sprinkle with 4 tablespoons confectioner’s sugar and vanilla. Continue to whip on high speed until smooth and creamy almost stiff peaks.  Serve with cold or warm apple crisp.