Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a skillet, melt 3 tablespoons of butter over medium heat. Stir in ½ cup of flour, ¼ cup of brown sugar, 1 teaspoon of cinnamon, and a pinch of salt. Cook until golden brown and clumpy, about 3-5 minutes.

In a large mixing bowl, beat together ½ cup of softened butter, ½ cup of brown sugar, and ¼ cup of white sugar until light and fluffy, approximately 2-3 minutes.

Add 1 egg, ¼ cup of apple juice concentrate, and 1 teaspoon of vanilla extract. Mix until fully combined.

In a separate bowl, whisk together 2 cups of flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of salt, and spices. Gradually add this mix to the wet ingredients until just incorporated.

Fold in 1 cup of diced Granny Smith apples.

Portion the dough onto the prepared baking sheet, leaving 2 inches between each dollop.

Bake for 12 minutes, until edges are lightly golden and centers are slightly underbaked.

Allow the cookies to cool completely on the baking sheet.

In a mixing bowl, beat together 4 ounces of cream cheese and ¼ cup of softened butter. Gradually add 1 cup of powdered sugar and ¼ cup of caramel sauce until fluffy.

Frost each cooled cookie with the cream cheese caramel frosting and top with additional diced apples, streusel, and a drizzle of caramel sauce.

Serve and enjoy your delicious Crumbl Caramel Apple Cookies!