Frozen apples

Someone, who shall remain nameless, moved the temp control in the fridge storage bins from vegetable to meats, thus freezing a new bag of apples (mostly honeycrisp) from my niece's orchard.

I read the apple storage post and googled my situation, but didn't get the info I'm searching for. Maybe the answer to my question is so obvious that it doesn't even deserve a google, but I don't want to bother baking something if it won't work. Can the apples still be used? If so, should I use them all up as soon as possible? Does sugar need to be adjusted? (also, once apple crisp is made, can it be frozen? Or is it best to eat all the day it's made )
Thanks

I freeze pie fillings (if you put your ziploc bag of filling inside a pie tin lined with a dishtowel, you'll have it frozen in its end-use shape as well.) My grandmother-in-law entrusted her cookbook collection to me, clearly the most beloved of which was the Farm Journal's Complete Pie Cookbook (the original 1965 edition)

Frozen apple pie filling: 1 quart apples, 3/4 to 1 cup of sugar, 3 tbsp quick-cooking tapioca, 1/4 tsp salt and seasonings of your choice and 1-2 tbsp lemon juice. Fold ingredients until combined. Line pie pan with towel (you're trying to imitate the thickness of your piecrust here) and top with heavy-duty aluminum foil and then saran wrap, extended over the edge to cover (I use a ziploc freezer bag) cover, insert filling, seal and freeze. To use, unwrap, place in pastry lined pan, dot with 1 1/2 tbsp butter, top with lattice or vented top crust, and bake at 425 for 1 hour.

Or here's their cranberry-apple, which uses flour as a thickener (which I prefer)

3 cups sliced apples
2 cups fresh cranberries
1 3/4 cup sugar
1/4 cup flour
1 tsp cinnamon
1 1/2 tsp melted butter

Freeze and use as directed above.

If your apples are frozen, I'd be careful to do this quickly so they don't thaw and refreeze if you can; you're probably going to lose some moisture along the way...