Add brown sugar, butter and half and half to a small pan. Slowly bring to a boil, stirring the entire time. Boil for 2-3 minutes, or until the sauce thickens (it will thicken more once it is cool, so keep that in mind). When at desired thickness, remove from heat and stir in vanilla. This can be used immediately as a sauce or chilled for dipping apples. Simply reheat to thin it out. This can be kept in the fridge for up to two weeks.
Just before serving, drizzle more caramel sauce onto the warm apple crisp. Serve with vanilla ice cream and a side of caramel sauce for dipping.
Preheat oven to 350 degrees and grease one 9-inch pan.
In a medium-sized bowl combine flour, sugar, salt, cinnamon, nutmeg, and ginger. Use a whisk to make sure it is thoroughly mixed. Add cubed butter and combine with a pastry cutter. When butter is mixed in (about the size of peas) add in oats and chopped pecans. Place in refrigerator while you make filling.
Peel and thinly slice five large apples (5 cups). In a large bowl combine sugar, flour, cinnamon, and nutmeg. Toss apple slices in mixture. Make sure to coat them thoroughly. Pour into a 9-inch greased baking dish. Add a small drizzle of caramel sauce to apples (you want just a hint of caramel flavor in the dish). Remove topping from the refrigerator and evenly coat the apple mixture. Bake for 40-48 minutes. The topping should be browned, juicy hot, and bubbly. Cool slightly.