Cinnamon Apples: Combine the apples with the sugar, cinnamon, nutmeg, and lemon juice. Cook on stove top ( 7 minutes) until the apples are tender. Set aside to cool.
Cinnamon Greek Yogurt: In a small bowl, mix the Greek yogurt, honey, and cinnamon together. Set aside.
Cookie crumbs: Put the cookies in a food processor and pulse until finely ground.
Assemble: Layer the parfaits, starting with 2 tablespoons of cinnamon Greek yogurt, then a layer of apples, a drizzle of salted caramel sauce, cookie crumbs, and repeat (don't put the cookie crumbs on the last layer).
Top with vanilla ice cream, if desired, drizzle caramel over the top and sprinkle with cookie crumbs.
Serve immediately or loosely cover and chill until ready to serve.
Caramel Sauce: If you are using unsalted butter add 1/2 teaspoon of fine sea salt or more to taste
Get all of your ingredients ready nearby.
In a medium heavy-bottomed saucepan stir together the sugar and water.
Bring to a boil over high heat, stirring constantly until the sugar has dissolved.
Once the mixture reaches a boil, stop stirring and allow it to boil until it turns a deep amber color. Keep a watchful eye and don't let it burn.
Throughout the boiling time, you can swirl the pan gently occasionally.
As soon as the sauce has turned a dark amber color, add the butter, keeping your face away from the pan, and whisk vigorously until the butter has melted and fully combined.
Stand back because the mixture will bubble up!
Let it boil for another 1 minute, remove it from heat and carefully pour in the cream. It will bubble up furiously again, be careful! Stir the mixture until combined. If you are using salt this is the time to add it.
Transfer the salted caramel sauce to a glass jar or a heat-safe container and allow the sauce to cool uncovered at room temperature.
Salted caramel sauce can be kept at room temperature for up to 3 days or refrigerated for up to 4 weeks.