Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish. Peel and core the apples, then slice them about 1/4 inch thick. You should have about 6 cups of prepared apples.

Place the apples in a large bowl. Add the lemon juice, 1 tablespoon flour, 1 teaspoon cinnamon, nutmeg, and 1/8 teaspoon salt. Toss evenly. Add 6 tablespoons of the caramel topping, toss gently again, and spread the mixture evenly in the prepared baking dish.

Combine the rolled oats, 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold cubed butter and work it into the mixture with a pastry cutter, fork, or fingertips until moist crumbs form with a few pea-size pieces. Scatter evenly over the apples without pressing it down.

Bake at 375°F for 45 minutes. Begin checking at 40 minutes. The crisp is done when the topping is golden brown, the filling is bubbling around the edges and toward the center, and a thin knife slides easily into an apple slice. If the topping browns too quickly, loosely cover it with foil for the remaining baking time.

Remove the crisp from the oven and let it rest for 15 minutes. Drizzle the reserved 2 tablespoons caramel topping over the warm crisp just before serving.