4-6applescored and sliced (do not slice more than an hour in advance as apples may brown. graham crackers or pretzels would also make good dipping options)
In medium-sized saucepan over low heat, stir together brown sugar, cream and butter until butter is completely melted and ingredients are well combined.
Turn heat up to medium-high, stirring constantly until mixture begins to boil. Continue to stir constantly while mixture boils for one minute.
Remove from heat (continue to stir for another minute or the mixture may still burn to the pan).
Allow to cool 5 minutes then stir in vanilla and salt.
Allow caramel to cool to room temperature before proceeding.
While caramel is cooling, prepare your apples by melting chocolate chips or melting wafers in a medium-sized bowl for 30 seconds. Stir, and continue to microwave at 15 second increments (stirring after each round) until chocolate is completely melted.
Dip apple slices halfway in chocolate (or drizzle on top).
Transfer dipped slices to wax-paper lined cookie sheet and store in refrigerator for chocolate to harden.
Prepare the crumble topping by whisking together brown sugar and flour in a small bowl until combined.
Finely chop your walnuts (I do this with a large knife, cutting them as if I were mincing garlic) and stir into brown sugar/flour mixture. Set aside.
Once caramel has cooled, in KitchenAid mixer (or with hand mixer), beat cream cheese until well-creamed.
Scrape down the sides of the bowl and add ⅓ cup tightly packed brown sugar.
Beat until well-combined.
Add room temperature caramel and beat on low-medium speed until ingredients are well incorporated.
Transfer to bowl, sprinkle with walnut mixture, and serve alongside sliced (and dipped) apples.