In 10-inch skillet, melt 6 tablespoons of the butter over medium heat. Stir in cookie crumbs, 1/2 cup sugar and the cinnamon. Cook 3 minutes, stirring frequently. Place crumbs in bowl; set aside.
In same skillet, mix remaining 2 tablespoons butter, the sliced apples, 1 tablespoon sugar and the lemon juice. Cover; cook over medium heat about 10 minutes, stirring frequently, until apples are tender.
Heat oven to 375°F. In ungreased 2-quart casserole, layer half of apples and half of crumbs. Repeat layers. Sprinkle with almonds.
Bake 25 to 30 minutes or until golden brown. If desired, serve warm with whipped cream.