Prepare the apples. Wash and dry the Granny Smith apples thoroughly. Slice each apple into 3–4 thick wedges, removing the core and seeds.

Prevent browning. Lightly brush the cut sides of the apples with lemon juice. Let them sit for a few minutes, then pat them completely dry with paper towels. This is important so the caramel will stick.

Make the cinnamon crunch. Combine the graham cracker crumbs, sugar, and cinnamon in a shallow bowl. Set aside.

Prepare the pan. Line a baking sheet with parchment or wax paper and lightly spray with nonstick cooking spray.

Melt the caramel. Add the caramel bits and heavy cream to a saucepan. Heat over low heat, stirring constantly, until melted and smooth. Remove from the heat and stir in the vanilla.

Dip the apple slices. Working one at a time, dip each apple slice into the warm caramel, leaving a little green peel and apple showing. Let the excess caramel drip back into the pan.

Add the cinnamon crunch. While the caramel is still soft, gently press the caramel-coated portion into the cinnamon-graham cracker mixture.

Let them set. Place the slices on the prepared baking sheet and refrigerate for about 10 minutes, until the caramel begins to firm.

Drizzle with white chocolate. Melt the white chocolate according to package directions. Thin with a little coconut oil or shortening if needed, then drizzle over the apple slices.

Add the finishing touch. Sprinkle lightly with flaky sea salt while the white chocolate is still soft.

Chill. Refrigerate for another 10 minutes, or until the toppings are set.

Serve. These are best served the same day while the apples are crisp and fresh. 🍏🍯