• Preheat the oven to 375°.

Blackberry Filling

• In a medium saucepan, add the blackberries, sugar and lemon juice.
• Stir until sugar is dissolved.
• Bring blackberries to a boil, and reduce heat to medium low, stirring occasionally.
• Simmer for 10-15 minutes or until thickened and most of the liquid has reduced down.
• Remove from heat and set aside to cool.

Cream Cheese Filling

• In a large bowl, beat the cream cheese on low for 2-3 minutes or until smooth.
• Add the powdered sugar and vanilla. Beat on low until the sugar is incorporated.

Crumble Topping

• In a small bowl mix flour and brown sugar together. Cut in cold butter with the backs of forks or
• your fingers until the mixture resembles coarse grained sand. Set aside.

Prepare the Croissants

• Cut a slit down the center of the croissant until you get to the folded end, making sure not to go through the bottom side.
• Cut a slit horizontally, again making sure not to go through the bottom.
• Gently peel back the top, leaving the sides intact so you have a star shaped pocket in the center.
• Put a teaspoon of berry filling into the center of the croissant.
• Next, add 2 tablespoons of cream cheese over the blackberry filling.
• Add a little more blackberry filling over the cream cheese.
• Carefully pull the star edges back towards the center of the croissant.
• Repeat the process with the remaining croissants and fillings.

Caramel Glaze

• In a small bowl melt the butter
• Add the brown sugar, and honey, and mix until the butter is fully incorporated.
• Brush the buttons of each croissant and place onto a foil lined cookie sheet, or into a pancake sheet pan.
• Brush the tops and the sides of the croissants with remaining caramel glaze.
• Sprinkle the tops with crumble.
• Bake at 375 for 18-20 minutes or until browned and hardened.