Sprinkle apples with lemon juice.
In a separate bowl combine the dry ingredients for the apple filling, reserving 1/2 cup brown sugar and 1/2 cup white sugar
Toss the dry ingredients with the apples until well coated, set aside.
Melt the butter in a large skillet over medium heat, add the reserved brown sugar and white sugar and cook until deep amber in color.
Stir in the vanilla and cream; the caramel may seize, continue stirring until smooth
Add the apples and cook until the juices form a thick caramel syrup and the apples are slightly soft (about 5 minutes).
Set aside to cool completely.