You could try adding brown sugar, or even molasses to the ferment. A couple cinnamon sticks and/or a piece of nutmeg will get you closer to the apple crisp flavour; maybe add a split vanilla bean too. I'd use whole/cracked/sliced spices instead of powdered so you can remove them once you reach your desired level of spice flavour. Just put your spices in a hop bag & weigh it down with a couple sanitized marbles. Regards, GF.