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Preheat the oven to 350°.
Start making the oat streusel topping by combining flour, brown sugar, oats, cinnamon, and salt in a bowl.
Next, cut in the butter using a pastry knife until the butter is blended into the mixture and is the size of cous cous.
Fold in the finely chopped nuts using a rubber spatula. Place the mixture in the freezer to keep the butter ice cold.
Peel, slice in half, core, slice in half again, and thickly slice the apples. They should be about a ½” inch thick.
Place the apples in a large bowl with the flour, cinnamon, brown sugar, nutmeg, and rum.
Thoroughly mix the ingredients until they are well combined.
Transfer the apples to a deep 12”x8”” or regular 13”x9” baking casserole dish. You do not need to grease the dish ahead of time.
Evenly sprinkle the chilled oat streusel over the top of the apples.
Pat the streusel down to even it out, and then bake the apple crisp at 350° for 45 to 55 minutes. The top should be lightly browned, and the edges should have some caramelization. In addition, the apples should be tender. You also do not want to cover it with foil so the top can brown up.
Once it’s done baking, serve a scoop of it with vanilla ice cream and caramel sauce.