1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.

2. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth, creamy, and fluffy. Set the bowl aside.

3. Peel the Granny Smith apple and finely dice it into very small cubes. Toss the diced apple with 1/2 teaspoon of the ground cinnamon and set aside so the pieces can start to soften.

4. In another bowl, make the crumble topping by combining the all purpose flour, brown sugar, remaining 1 teaspoon ground cinnamon, and fine salt. Add the cold cubed butter and cut it in with a fork or your fingertips until the mixture looks like coarse crumbs with pea sized bits of butter. Place the bowl in the fridge while you assemble the bombs.

5. Open the can of biscuits and separate them. Slice each biscuit horizontally to create two thin rounds from each biscuit, giving you 16 pieces of dough. Working with one piece at a time, gently press it into a 3 to 4 inch circle.

6. Spoon about 1 teaspoon of the cream cheese filling into the center of the dough circle and top with a small spoonful of the diced apples. Pull the edges of the dough up and over the filling, pinching them firmly together to seal. Roll the sealed dough gently between your hands to form a smooth ball and place it seam side down on the prepared baking sheet. Repeat with the remaining dough, filling, and apples.

7. In a shallow bowl, stir together the granulated sugar and a pinch of extra cinnamon if desired. Brush each dough ball lightly with the melted butter, then roll or sprinkle each one with the cinnamon sugar mixture until coated all over.

8. Remove the chilled crumble from the fridge and press a spoonful of crumbs onto the top of each coated dough ball, gently pressing so the crumble adheres to the buttery surface.

9. Bake the Apple Caramel Bombs for 13 to 16 minutes, or until they are puffed, deeply golden, and the seams look fully baked. Rotate the pan once during baking if your oven browns unevenly.

10. Let the bombs cool on the baking sheet for 5 to 10 minutes so the filling can settle and thicken slightly. While they rest, gently warm the caramel sauce in a small saucepan or microwave safe bowl until it is smooth and pourable.

11. Transfer the warm bombs to a serving plate. Just before serving, crack one or two open and drizzle warm caramel sauce generously over the tops and into the centers. Sprinkle with flaky sea salt if you like a salted caramel finish and serve immediately, with extra caramel on the side.