For caramel sauce, in a heavy medium saucepan combine whipping cream, butter, brown sugar, and corn syrup. Bring to boiling over medium-high heat (about 5 to 6 minutes), whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes more. Stir in vanilla. Transfer sauce to a storage jar with a lid. Let cool for 15 minutes. Cover and refrigerate up to 2 weeks. Let stand at room temperature 1 hour before serving.
To serve, place apple slices in individual bowls. Drizzle with caramel sauce. Top with crushed cookies. Makes 8 servings.