In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
(I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!)
In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.
Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples.
Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream and homemade caramel sauce, if desired.
Make Ahead Instructions: Make the apple filling as instructed but add an extra splash of lemon juice to keep the apples from turning brown. Store in an air-tight container, in the fridge, for up to one day. Make the crumble topping and store separately in the fridge. Freezing Instructions: Prepare and bake the apple crisp as directed. Cool completely, then cover with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.Recipe adapted from Cooking Classy.