Heat the oven to 375ºF. Grease a 9x13-inch baking dish.

Place the apples in the baking dish.

In a saucepan, combine 25 of the caramels with 2 tablespoons of the milk. Melt over medium-low heat until smooth, then pour evenly over the apples.

In a bowl, combine the flour, oats, brown sugar, cinnamon and salt. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs. Sprinkle the mixture over the apples.

Bake in the preheated oven until the topping is browned, 35-45 minutes.  Cool for 10 minutes.

In a small microwave safe bowl, combine the remaining 8 caramels with the remaining 2 teaspoons of milk. Cook in the microwave in 15 second intervals, stirring often, until the caramel is melted and smooth. Drizzle the caramel over the crisp.

Serve with ice cream, if desired.