- 1 2/3 cups crushed cinnamon graham crackers (about 9 whole crackers)
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, divided
- 2 tablespoons plus 1 cup (packed) golden brown sugar
- 1 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon (scant) salt
- 1/4 teaspoon ground allspice
- 2 large eggs
- 1 teaspoon finely grated lemon peel
- 1 teaspoon vanilla extract
- 2 6-ounce Granny Smith apples, peeled, cored, cut into 1/3-inch cubes
- 1 1/4cups coarsely chopped walnuts
- 3 tablespoons sugar
- Preheat oven to 325°F. Butter 13x9x2-inch glass baking dish. Mix graham crackers, 6 tablespoons butter, and 2 tablespoons brown sugar in medium bowl. Press mixture evenly onto bottom of prepared dish. Bake crust until golden brown, about 12 minutes.
- Whisk flour, cinnamon, baking powder, salt, and allspice in medium bowl; blend well. Using electric mixer, beat 4 tablespoons melted butter, 1 cup brown sugar, eggs, lemon peel, and vanilla in large bowl until mixture is blended and thick, about 4 minutes. Beat in flour mixture. Fold in apples and walnuts. Spoon batter over crust. Sprinkle with 3 tablespoons sugar. Bake cake until golden brown and firm to touch in center, about 38 minutes. Cool cake completely in dish. Cut into squares and serve.