• Preheat the oven to 350°.

Raspberry Filling

• In a medium saucepan over medium heat, add raspberries, 1⁄2 cup sugar, lemon juice, and cornstarch.
• Cook raspberries for 7 minutes stirring occasionally and breaking down any large chunks.
• Once all of the raspberries have bursted, and cooked down, continue cooking for 3 additional minutes.
• Remove from heat and let cool.

Cream Cheese Filling

• In a large bowl, beat cream cheese on medium speed for 2-3 minutes.
• Add egg, sugar, and vanilla, and beat for an additional minute until combined and the cream cheese filling is smooth.

Crumb Topping

• Mix flour, sugar, and butter in a small bowl.
• Cut the butter into the mixture until you have coarse crumbs.

Assemble the Croissant.

• Cut an X into the center of each of the croissants (be careful to not slice all the way through).
• Peel back the triangled top of the croissant, creating a pocket.
• Add 2 tablespoons of cream cheese batter into the center of the croissant.
• Top with a spoonful of raspberry filling.
• Repeat with remaining ingredients.
• Prepare a cookie sheet lined with foil or a pancake sheet pan sprayed with non-stick cooking spray.

Brown Sugar Honey Glaze

• In a small bowl, melt the butter.
• Add the brown sugar and honey to the butter. Mix until butter is incorporated into the sugar.
• Baste the bottom of each croissant with the brown sugar mixture, and set onto cookie sheet or press into the pancake tray.
• Next baste the sides and the top of the croissants with the remaining brown sugar mixture.
• Sprinkle about a teaspoon of crumble over the tops and bake at 350° for 20-22 minutes or until a toothpick inserted into the center comes out clean.
• Remove immediately from the cookie sheet and set on a cooling rack for 10 minutes before serving.