Butter a high-walled 9x13-inch baking pan (or you can separate into 2 or 3 smaller 8.5 x 6-inch foil pans if giving as a gift) and set aside. In a large bowl, add the sliced apples and pour in the lemon juice and zest, tossing to coat evenly. Then sprinkle with sugar, salt, cinnamon, apple pie spice, and cornstarch, and toss to coat. Before adding flour, taste a bite of the apples and adjust the spices and salt to your liking. Then add the flour and toss again until it is incorporated. Pour evenly into 9x13 or smaller pans and set aside. To make the crisp topping, put the oatmeal cookie mix in a medium bowl, add the oatmeal, cinnamon, and salt, and mix to combine. Add chunks of softened butter to the mixture, and with a fork or rubber spatula, start pushing the butter into the mixture until it forms a crumbly mixture that, when squeezed together, holds its shape but easily crumbles when dropped back into the bowl. Add a little more butter if needed, then divide the crumble between the small pans or evenly top the one big pan. Bake at 375°F for 25 minutes, then test the apples to see if they're fork-tender. Continue baking in 15-minute increments until the apples are cooked through, the crisp is golden brown, and the juices start to bubble at the corners. Cool before serving and top with caramel sauce or ice cream.