Preheat the oven to 375 degrees F (190 degrees C).
Using an apple corer or pairing knife, remove the cores of the Honeycrisp Apple (6). Make the hole 1 inch in diameter. Use a teaspoon to scrape out any seeds left behind.
In a medium bowl, crumble the Corn Muffin (1) and mix with the Brown Sugar (2 tablespoon), Ground Cinnamon (1/2 teaspoon) Salt (1 pinch), and Dried Cranberries (1/4 cup).
Mix in the Butter (4 tablespoon) with your hands until evenly distributed, the mix should be crumbly, however wet enough to stick together if rolled into a ball.
Place the apples in a baking dish and stuff with the cornbread mix.
In a small sauce pan, bring the Water (1/2 cup) to a boil. Add to the baking dish. Bake until the apples are tender and cooked through, about 45 minutes, or 30 minutes for a little crunchy. The skin should start to wrinkle, but not be mushy.
Dissolve the Brown Sugar (1 cup), Half and Half (4 tablespoon), Heavy Cream (1/2 cup), Unsalted Butter (4 tablespoon), and Kosher Salt (1 pinch) in a saucepan over medium heat.
Cook while whisking gently for about 10-12 minutes, or until sauce starts to thicken.
Add in the Vanilla Extract (1 tablespoon) and cook 1-2 minutes. Remove from the heat and allow to cool.
To serve the apples, cut in half or quarters and top with caramel sauce and ice cream. Enjoy!