Place your gluten-free graham crackers in a plastic bag and crush them until you have some crumbs and larger (about ΒΌ inch) pieces. Combine in a mixing bowl with the almonds, honey and oil. Toss until the honey and oil coat the crumbs and almonds. Spread in an even layer on an un-greased baking sheet and bake for 10 β 15 minutes or until the mixture is crisp, fragrant and browned β it will crisp up a little more as it cools and should be a little clumpy. Let cool.
While the crumble is baking prepare the apples; core and cut into 1 inch chunks. Spray a large skillet with a lid with some gluten-free nonstick cooking spray and heat over medium heat. Add the apples, salt, brown sugar, cinnamon, nutmeg, lemon juice and vanilla and toss well to coat. Cover the skillet and let cook until the apples are softened, about 8 minutes, stirring once or twice. Remove the lid, increase heat to high and cook until the liquid has thickened up to a syrup and coats the apples. Let cool.
Mix the yogurt with the maple syrup. For each parfait place a layer of apples into a goblet or dessert dish, top with some of the yogurt and then add a handful of the crumble. Repeat the layers. I think this is best served while the apples are still warm.