Brown Butter Apple Crisp with Cinnamon Ice Cream and Caramel Drizzle

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large bowl and toss with 2 tablespoons of lemon juice to prevent browning.

In a small bowl, mix 1/2 cup granulated sugar, 1 teaspoon cinnamon, nutmeg, and cornstarch. Sprinkle over the apples and toss until evenly coated. Transfer the apple mixture to the prepared baking dish.

In a medium saucepan, melt 3/4 cup butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat immediately to prevent burning.

In a medium bowl, combine flour, oats, brown sugar, remaining 1 teaspoon cinnamon, and kosher salt. Pour the brown butter over the mixture and stir until crumbly. Spread the topping evenly over the apples.

Bake for 40-45 minutes until the topping is golden brown and the apple filling is bubbling around the edges.

While the crisp bakes, prepare the cinnamon ice cream. Allow vanilla ice cream to soften at room temperature for about 10 minutes. Transfer to a mixing bowl and fold in 1 tablespoon ground cinnamon until well incorporated. Return to freezer until ready to serve.

For the caramel drizzle, combine 1 cup heavy cream, 3/4 cup brown sugar, and 4 tablespoons butter in a medium saucepan. Bring to a simmer over medium heat, stirring constantly.

Reduce heat to medium-low and continue to simmer, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.

Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon sea salt. Let cool slightly - it will continue to thicken as it cools.

Allow the apple crisp to cool for 15 minutes before serving. Scoop cinnamon ice cream onto each serving and drizzle with warm caramel sauce.