Combine vegetable oil and coconut oil in small bowl. Combine cracker crumbs, sugar and salt in medium bowl. Stir in oil mixture until combined. Refrigerate until ready to use.

Mix cream and milk in medium saucepan. Whisk in combined sugar, dextrose, dry milk, cinnamon and stabilizer. Cook on medium heat until mixture reaches 165°F.

Blend mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Chill bowl over ice bath until mixture is cold. Refrigerate overnight. Freeze ice cream according to manufacturer's directions.

Layer ice cream and thin layers of RITZ Variegate in freezer container. Freeze several hours or overnight.

Place cracker pieces in medium bowl. Combine brown sugar, butter, corn syrup and salt in small saucepan. Bring to boil over medium heat, stirring often. Remove from heat and stir in baking soda. (Mixture will foam.) Quickly pour over cracker pieces, stirring to coat as evenly as possible. Spread mixture onto parchment paper-lined sheet pan.

Bake in 350°F standard oven 5 min. Remove pan from oven and stir. Bake an additional 5 to 10 min. or until golden brown. Cool completely in pan on wire rack. Break into bite-size pieces. Store in airtight container until ready to use.

Melt butter in small skillet. Add sugar and heat until golden brown. Meanwhile, cut apple into 16 slices. Add apples to sugar mixture. Cook until caramelized on 1 side. Shingle apple slices in 6-inch cast iron skillet with caramelized side facing down and long edge toward outside of skillet. Add any remaining slices to center of skillet. Brush apples with remaining butter mixture.

Bake in 375°F standard oven 25 to 30 min. or until apples are tender. Serve with a #16 scoop (4 oz.) Cinnamon Ice Cream. Sprinkle with 1 oz. RITZ Crumble Topping. Serve immediately.