Preheat the oven to 350°.
Scoop the insides of the apple out take care to not go through the skin and removing the seeds. Set aside.
Place 2 ounces of butter in a medium size pan over medium-low heat and add in the scooped-out apple pieces. Add in the juice of ½ lemon, sugar and cinnamon and cook for 4 to 6 minutes or just until tender.
Evenly add the cooked apples to the inside of the hollowed apples and set aside.
In a medium size bowl add in the stick of butter, flour, almond meal and brown sugar and cut together using a pastry knife until the butter is the size of rice.
Evenly top off each apple with the almond streusel.
Place the apples in a baking dish and bake at 350° for 40 to 45 minutes or until the streusel on top is lightly browned.
While the apples are baking whisk together the brown sugar, butter, and heavy whipping cream in a medium size pot over low heat until is melted and smooth.
Remove the caramel from the burner and finish by whisking the caramel.
Top each apple off with ice cream and caramel.