Chop the apple fruit filling into small pieces, small enough to spread evenly.
Melt the butter and stir in the cinnamon sugar mixture. Drizzle a thin layer of the butter all around the baking pan and dust it with the graham cracker crumbs. Reserve the rest of the butter.
Place one or two of the tortillas down into the bottom of the pan, making sure to cover as much of the pan as possible. Brush tortillas with some of the butter.
Add in some of the chopped apple fruit filling, just enough to evenly coat the tortillas.
Repeat the tortilla and fruit filling layers until you've built your "lasagna" to the top of the pan (or run out of ingredients, whichever comes first).
Top the last tortilla with some of the cinnamon butter, cover it with foil, and bake it at 350 degrees for 20 minutes.
While "lasagna" is baking, prepare the crumb topping.
In a bowl, mix 1 1/2 cups flour, 3/4 cup light brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon. Cut 1 1/2 sticks chilled butter into pieces. With your hands, work in butter pieces, until large clumps form.
After 20 minutes, remove "lasagna," uncover, and top with crumble.
Continue baking uncovered for another 12 minutes or so until crumble is slightly golden.
Let cool for a few minutes. Top with caramel sauce, if you'd like, before serving.
You can substitue Lucky Leaf Caramel Apple Fruit Filling and Topping for delicious caramel flavor.