Preheat oven to 350 degrees Fahrenheit. 

Remove the skin from the apples if not done already. Core the apples and thinly slice (I used a mandolin slicer for this). Immediately place the apple slices in a bowl with the lemon juice to prevent browning. 

Next, add 1/4 cup of sugar, 1/4 cup of flour, 1/4 teaspoon salt, and 1/4 teaspoon of cinnamon to the apples. This is your base layer. 

For the crumb topping, combine the cold cubed butter, 1/4 cup of sugar, the pecans, oats, 1/4 teaspoon salt, 1/4 cup flour, and 1/4 teaspoon cinnamon to a bowl and combine using a fork or pastry cutter. The key to success here is working fast enough to keep the butter as cold as possible. 

Transfer the apple or base layer to the ramekins and top with the crumble. Place the filled ramekins onto a baking sheet and bake for 25-30 minutes. 

While the crisps cook, make the salted caramel by adding the maple syrup, dates, 1/4 teaspoon vanilla extract, and 1/4 teaspoon salt to a blender. Blend on high for however long it takes until it is a smooth caramel consistency. I like to add the caramel to a squeeze bottle for fun drizzling. 

Once the crisps are done and out of the oven, top them with the caramel and add a nice scoop of ice cream if you so choose.