In a small glass bowl, combine all dry ingredients: organic sugar, organic light brown sugar, cinnamon, sea salt, and Xanthan gum. Stir all together to combine and set aside until ready for use.

Rinse apples well, peel, and then chop apples into any shapes you like (I prefer using my handy onion chopper for this). Place the chopped apples into a 5-quart saucepan.

Then sprinkle the dry cinnamon-sugar mixture over the apples and mix until the apple cubes are well coated. Add vanilla extract and mix once more.

Place a saucepan with apple filling mixture on a stovetop burner and bring it to a simmer, stirring constantly. As soon as it starts simmering, cook for 2 minutes (always stirring to prevent the sweet liquid from burning on the bottom of the pan).

Remove from heat and cool to warm before using. (The apple pie topping will cook a bit more during the cooling time, so don’t worry if the filling looks slightly undercooked when removed from the heat).

Crush Honeygrams crackers in a food processor until you have fine crumbs. Then add room temperature butter and sugar. Process again for 30 seconds or until well combined. Set aside until ready for use.

Beat cream cheese and sugar until the consistency is creamy and the sugar granules are dissolved. Using a silicone spatula, scrape down the sides of the mixer bowl a couple of times if necessary.

Add vanilla extract and mix once more until well combined.

Finally, add the liquid heavy whipping cream. Scrape down the cream cheese off the sides of the mixer bowl, and beat it on low, gradually increasing the mixing speed. Beat until juts thicken and smooth in texture for about a minute or so.

Add heavy whipping cream and sugar into a small bowl and beat just until the cream thickens. Set aside until ready for use.

Place a couple of tablespoons of crushed buttery cracker crumbs into each parfait jar. Press the crumbs down using the same measuring spoon until firm.

Using a piping bag fill each parfait cup ¾ full with cream cheese filling.

Then add a thin layer of caramel sauce over the cheesecake filling (I used a sandwich bag to dispense the sauce).

Place cooled diced apple pie topping over the caramel sauce all the way to the top of the parfait cup.

Top each parfait jar with whipped whipping cream. Sprinkle some crackers crumbs and garnish each parfait with a fresh slice of apple (optional).