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Preheat the oven to 350˚F.
Make the caramel: Cook the brown sugar, butter, heavy cream, vanilla, and salt in a 12-inch ovenproof skillet over medium-low heat, whisking constantly, until the butter is melted, the sugar is dissolved and the sauce is smooth, slightly thickened and darker in color, 5 to 7 minutes. Turn off the heat and remove ½ cup of the caramel from the skillet; set aside. Let both the pan and caramel cool slightly.
Make the topping: Whisk the flour, oats, brown sugar, pecans, baking powder, and salt in a large bowl. Drizzle with the melted butter and stir to coat.
Make the filling: Toss the apples, cornstarch, granulated sugar, cinnamon, and lemon juice in a large bowl until combined. Transfer to the skillet and toss gently in the caramel to coat.
Scatter the topping over the apple filling, letting it clump slightly. Bake until the topping is golden brown and the filling is bubbling around the edges, 50 to 55 minutes.
Drizzle the reserved caramel over the crisp (you may need to rewarm it in the microwave). Serve the crisp warm with ice cream or whipped cream.