*Note*Graham cracker crumbs must be coarse and have texture to them. The crumbs you use for a pie crust are too fine.
Preheat oven to 350° Spray/grease an 11" x 7" or 2 quart baking dish.
In a large skillet, melt butter over medium heat and add graham cracker crumbs. Cook and stir for about 10 minutes, or until crumbs are crunchy and lightly browned. Remove from heat and set aside.
Peel, core and slice apples, toss with lemon juice. Set aside.
In a bowl, combine sugar and cinnamon.
Layer half the apples in the bottom of the greased casserole dish. Pour water over apples.
Cover apples with half the brown sugar mixture and half the graham cracker crumbs.
Repeat layer - apples, sugar and top with graham cracker crumbs.
Bake until apples are tender and top is lightly browned - about 40 - 45 minutes. If top is browning too quickly, but apples are not yet tender, cover the dish with aluminum foil and bake until tender.
Transfer to wire rack.
Top with whipped cream, vanilla ice cream, vanilla yogurt, Mexican Crema, caramel sauce or whatever else you'd prefer! Apple Crisp is best eaten warm and the same day. Day or two old leftovers can be reheated in the oven to restore some of the crisp.