Preheat oven to 350 degrees and spray a 9x13” pan with non-stick cooking spray. In a large bowl, combine dry organic sugar cookie mix, brown sugar and one teaspoon of cinnamon.
Mix together, then add cold butter and use your hands to incorporate the butter into the dry mixture until only small pieces remain. Add oats and roughly chopped pecans and mix again to thoroughly combine.
In a medium bowl, toss the sliced apples with the granulated sugar, remaining cinnamon and lemon juice. Measure one cup of the oatmeal mixture and evenly distribute over the bottom of the prepared pan. Use your fingers to press the mixture into the pan. Pour apple mixture into pan and spread evenly. Crumble remaining oatmeal mixture over apples, then bake 35-40 minutes or until bubbling and golden brown on top.
Cool to room temperature on a wire cooling rack, then cut into squares and serve! Store in an airtight container in the refrigerator for up to 5 days.