To toast your walnuts simply place them in a small skillet over medium/low heat. Stir occasionally (do not walk away from the skillet, they toast up fast!). As you start to smell the toasty fragrance, remove and cool completely.

Add the butter to a light-colored saucepan or skillet and place it over medium heat. Allow the butter to melt completely, stirring occasionally with a wooden spoon.

As the foam begins to subside, you'll notice golden-brown specks forming on the bottom of the pan and a rich, nutty aroma developing. Once the milk solids are a deep golden brown, remove the pan from the heat immediately.

Pour the browned butter into a heat-safe bowl. Let the butter cool completely and then transfer to the freezer to solidify (about 30 minutes).

Add the oats, flour, brown sugar, cinnamon, cloves, sea salt, and walnuts to a large bowl. Once the butter is solid, chop it into small cubes and add it to the bowl with the rest of the ingredients. Mix well with your hands.

Once the crumble is mixed, place the bowl in the fridge to chill while you work on the apple filling.

Preheat oven to 350 degrees.

In a medium bowl, add the brown sugar and orange zest. Press the zest into the sugar to release the oils.

In a baking dish, add the apples, orange zested brown sugar, orange juice, flour, cinnamon, cloves, nutmeg, ginger, and salt. Mix everything well.

Sprinkle the cold oat topping onto the apples. Optionally, add a few additional cubes of cold butter to the topping.

Place the baking dish on a large baking sheet and bake for 55-65 minutes. The top should be golden brown and the apple juices should be oozing beneath.

If the crisp is browning too much, tent it with aluminum foil.

Remove the crisp from the oven and let it rest for 10 minutes. Serve with vanilla ice cream and caramel sauce if desired.