Step 1

In a food processor add both packages of graham crackers and process until cookies resemble coarse crumbs. Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter, and mix together until it starts to stick together.

Step 2

Press into the bottom of 9x13 pan. Set in the fridge until ready to use.

Step 3

Preheat oven to 350 degrees. Line a large baking sheet with wax paper and set aside.

Step 4

In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into mix using a fork or pastry blender, until it resembles coarse crumbs.

Step 5

Spread out over waxed paper on prepared pan. Make sure it is in a single layer. Place in oven and bake until it is a nice golden color, between 12-18 minutes. Remove from oven and pour caramel sauce on top immediately, set aside to let it cool.

Step 6

In a medium pan, belt butter over medium heat, add brown sugar, 1/2 teaspoon cinnamon and sliced apples. Let the apples cook until tender, about 5-7 minutes. Remove from heat and let them cool completely. You can put them in the fridge to speed this up.

Step 7

Beat cream cheese, sugar, and vanilla extract in large bowl until smooth. Stir in Cool Whip until they are well combined. Now stir in apple filling until the apples are incorporated, do not over mix.

Step 8

Pour over crust and chill until filling is firm. Meanwhile, crumble the topping by breaking into whatever size pieces you desire.

Step 9

Once filling is firm, add the crumble on top. Serve immediately or let it chill for another hour, which I prefer for best flavor.

Step 10

Devour and enjoy!