Peel, quarter, core and cut apples into pieces. Mix with lemon juice in a pot. Halve the vanilla pod lengthwise and scrape out the pulp. Add vanilla pod, pulp and sugar to the apples. Bring to the boil, cover and stew for about 10 minutes. Let the compote cool down.
Crumble the cantuccini roughly. Whip cream and vanilla sugar until stiff. Remove the vanilla pod from the compote. Arrange compote, cream and biscuit pieces in bowls and dust with cinnamon.