Nutty Caramel Apple Crisp

For crumb topping: In a medium bowl, stir together the flour, oats, the brown sugar and the 1 teaspoon apple pie spice. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans. Set topping aside.

For filling: In a large bowl, stir together granulated sugar, the 1/4 cup flour and the 1 teaspoon apple pie spice. Add the apples. Gently toss until coated. Transfer apple mixture to a 9x9x2-inch (2-quart) square baking dish. Press fruit gently to make an even, slightly mounded surface.

In a small bowl, whisk Boiled Cider into 2 tablespoons of the caramel sauce. (If caramel is too thick to measure, place it in a small microwave-safe bowl. Microwave, uncovered, on 100 percent power [high] about 20 seconds; stir.) Drizzle caramel mixture over apple filling. Sprinkle with crumb topping. Set the baking dish on a foil-lined baking sheet (to catch potential drips).

Bake, uncovered, in a 375° oven for 35 to 40 minutes or until topping is golden and apples are tender. Cool for 15 to 20 minutes on a wire rack.

Just before serving, place the remaining caramel sauce in a small microwave-safe bowl. Microwave, uncovered, on 100 percent power [high] for 20 to 30 seconds. Drizzle caramel sauce over warm crisp. Serve with ice cream.