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Cook the apple filling – Melt butter in skillet. Add diced apples, cook 2 min. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until tender + glossy (about 5 min). Then add flour and cook until it thickens (about 3 minutes). Let cool slightly.
Make the batter – Whisk melted butter + starter until smooth. Add egg, sour cream, and vanilla. Mix well.
Sprinkle in flour, sugar, baking powder, and baking soda one at a time, folding after each.
Fold in ⅔ of the apple filling.
Bake – Divide into 12 tulip liners. Bake at 400 °F for 15-20 minutes, checking at 18. Done at 195 °F internal temp.
Icing – In a saucepan, whisk brown sugar, milk, and salt. Cook until sugar dissolves and slightly thickens, add vanilla immediately. Cool completely. Beat with cream cheese, cinnamon + butter until smooth.. Chill 20-30 min to thicken.
Finish – Pipe on cream cheese icing, top with remaining apple pie filling, then graham cracker crumbs and cinnamon.