Preheat oven to 350 degrees
Using a pairing knife or an apple corer, remove the stems and seeds from the apples creating a large hole where the filling will go. Chop the apple that you removed to make the hole in small cubes. Peal the pear and chop into small cubes and place in a medium bowl with the apple.
Add the flour, brown sugar, nutmeg and salt to the pear and apple and mix until combined.
Using a spoon, fill the apples evenly with the apple/pear mixture.
In a medium bowl, crush the graham crackers. You can also place the crackers in a zip lock bag and crush.
Add the cinnamon and mix until combined. Pour the melted butter over while mixing to evenly coat.
Using a spoon, carefully top the apples with graham cracker crumble. Don't worry if you feel like a lot is falling off, you should still be able to top with plenty of crumble.
Place the apples in a large baking dish and add the water to the bottom of the dish. Bake for 40-45 minutes or until the apples are tender when pierced with a knife. Remove from the oven and allow too cool for a few minutes.
While the apples are baking, make the caramel sauce. In a medium sauce pan add the sugar, butter and heavy cream and heat over medium-low whisking gently until it starts to thicken. About 5-7 minutes. Add the vanilla extract and continue to cook for another minute to thicken further. Remove from heat and cool slightly. Pour the sauce into a jar and place in the refrigerator until apples are done.
Once apples are cooled, top with vanilla ice cream and caramel sauce. Enjoy!