Peel and core apple, dice finely. Toss apple with ½ teaspoon of cinnamon, ⅛ teaspoon ground clove, and ¼ teaspoon nutmeg. Set aside.
Cream together butter, sugars, vanilla, and eggs for 3 minutes until light and fluffy. Stir in 1 teaspoon cinnamon, , baking powder, and baking soda. Mix in flour (make sure your flour is measured correctly)
until just incorporated, do not over mix. Fold in apple and caramel bits.
Take 2 tablespoons of dough and using your hands into a little nest. Freeze shaped dough for 30 minutes. If you don’t freeze dough, you’ll end up with puddles instead of cookies.
While dough is chilling, make crumble. Cut cold butter into flour until you have a coarse crumble. Add in oats, sugar, cinnamon, and salt.
Heat oven to 350 degrees Fahrenheit. Place 1 tablespoon of crumble into dough nest. Bake 12-14 minutes on a greased baking sheet. Cool cookies on baking sheet for 10 minutes before transferring to a cooling rack.