Preheat oven to 375 degrees F and coat your pie pan with non-stick spray.
Peel your apples using a peeler and remove the cores. Slice them into very thin slices and place them into a large mixing bowl. Take your apple mixture and throw it into the bowl being sure to mix thoroughly. You want to make sure that the lemon juice covers all of the apple slices to help prevent too much browning.
Next, mix your dry crumble ingredients in a medium sized bowl. In a small pot, and get a quarter cup of hot water boiling. You will only need a few teaspoons of this water. Dice up your stick of butter into small cubes, and then mix it into the dry ingredients using a fork to smash them all together until you have a nice crumbly mixture. Once the water has gotten to a rolling boil, add the amount you need to your crumble mixture. This should make a very thick paste like substance, but be sure not to over mix it.
In a medium-sized bowl, thoroughly mix all the dry ingredients together. Cut the butter stick into small cubes. Mix in the cubed butter into the dry ingredients until you get a nice crumble mixture (should be pretty sand-like). You can use a fork or an electric mixer.
Add in the boiling water and mix quickly, but be careful not to over mix.
Give your apple slices one more toss before placing into the pie pan. Make sure everything is evenly distributed and layered.
Add cobbler topping.
Add cinnamon sugar mixture.
Bake for 40 - 50 minutes. Be sure to watch the topping. Should brown, but not burn or char.
Remove and cool before serving along, with a scoop of vanilla bean ice cream, or with a dollop of whipped cream!