Preheat your oven to 350°. Start making the topping by combining the flour, brown sugar, salt, and cinnamon into a bowl. Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
Stir in the oats and then put the entire bowl in the freezer or refrigerator while you work
on the apples. Peel, core,
and cut the apples into
small chunks. Toss them
well with caramel sauce
and salt. Split this mixture between 4 to 6 ounce
ramekins and then sprinkle the oat topping evenly over the top. Bake for 40 to 50 minutes until the fruit is bubbling and the crisp is golden brown. Serve with ice cream and extra caramel!