Preheat oven to 350°F. Lightly grease a 9 ½ inch deep dish pie plate or 9x9 square baking dish. Set aside.
For the filling: In a large bowl combine apples, juice, granulated sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the mixture (and any accumulated juices) into the prepared baking dish. Using your fingers, crumble the mixture over the fruit, occasionally pressing some of it together to form clumps.
For the topping: combine flour, both sugars, salt, and cinnamon. Add cubed butter (it should be cold). With a pastry cutter or using your fingers cut/rub the butter into the flour mixture until it is in small pebble-sized pieces and resembles sand.
Spray a piece of foil with nonstick spray and cover the baking dish. Bake for 20 minutes. Remove the foil and bake for an additional 30-35 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Cool for 15 minutes. Serve warm with vanilla ice cream.
You will need about 4 large or 5-6 medium-sized apples. Apples should be sliced ¼ inch thick or smaller. I recommend using Honeycrisp, Pink Lady, Fuji, or a combination of those.