7–8 medium apples, peeled and sliced ¼-inch thin (Granny Smith and Gala recommended)

½ teaspoon salt

4 teaspoons lemon juice

3 tablespoons salted butter

½ cup granulated sugar

½ cup light brown sugar

2 teaspoons apple pie spice

3 tablespoons cornstarch

1 ½ teaspoons pure vanilla extract

1 graham cracker crust (store-bought or homemade)

1 cup all-purpose flour

⅓ cup packed light brown sugar

¼ teaspoon ground cinnamon (or apple pie spice)

½ cup salted butter, softened

Caramel sauce, for drizzling

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Preheat oven to 375°F (190°C).
Toss sliced apples with salt and lemon juice in a large bowl; set aside.
In a skillet, melt butter over medium heat. Stir in granulated sugar, brown sugar, apple pie spice, and cornstarch. Cook until slightly thickened.
Stir in vanilla extract, then add apples. Cook 5–7 minutes until softened and coated.
Spoon apple mixture into prepared graham cracker crust.
For crumb topping: mix flour, brown sugar, and cinnamon. Cut in softened butter until crumbly.
Sprinkle crumb topping evenly over apples.
Bake 35–40 minutes until topping is golden brown and filling bubbles.
Cool slightly, drizzle with caramel sauce, and serve.

Add chopped pecans or walnuts to the crumb topping for crunch.

Use all Granny Smith for tartness or Honeycrisp for sweetness.

Add a pinch of nutmeg or ginger for extra spice.

Reduce sugar and skip caramel for a lighter version.

Use gluten-free graham crackers and flour for a gluten-free option.