Caramel Apple Trifles Delight (Print View)

Caramel, cinnamon apples, and granola layered with fluffy cream for a sweet, spiced dessert.

# What You'll Need:

→ Caramel Sauce

01 - 1 cup granulated sugar
02 - 1/2 cup water
03 - 1/4 cup unsalted butter
04 - 1/2 cup heavy whipping cream
05 - 1/2 tablespoon vanilla extract
06 - 1/2 to 1 teaspoon salt

→ Cinnamon Apples

07 - 3 Granny Smith apples, peeled and diced
08 - 2 teaspoons lemon juice
09 - 1/8 teaspoon ground nutmeg
10 - 1 1/2 teaspoons ground cinnamon
11 - 4 tablespoons packed brown sugar

→ Cinnamon Whipped Cream and Granola

12 - 1 cup heavy whipping cream
13 - 1/2 cup powdered sugar
14 - 1 teaspoon ground cinnamon
15 - 1 cup cinnamon granola

# Directions:

01 - Combine granulated sugar and water in a medium saucepan and heat over medium-low, stirring until sugar is dissolved, about 3 to 5 minutes.
02 - Add butter and melt. Increase heat to medium and bring mixture to a boil. Do not stir while boiling. Allow to cook until caramel reaches a deep golden copper color, about 10–15 minutes, tipping the pan gently if needed for even cooking.
03 - Remove pan from heat. Carefully add heavy whipping cream in a slow, steady stream, whisking constantly. Expect vigorous bubbling. Whisk until fully combined.
04 - Add vanilla extract and 1/2 teaspoon salt. Whisk to combine and adjust salt to taste. Allow caramel to cool to room temperature; it will thicken as it cools.
05 - Wash, peel, and dice Granny Smith apples into bite-sized pieces. In a medium pan, combine apples, lemon juice, nutmeg, cinnamon, and brown sugar. Toss to coat.
06 - Cook apple mixture over medium-low heat for 10–15 minutes or until apples reach preferred softness, stirring occasionally. Allow apples to cool for 10–15 minutes after cooking.
07 - In a large mixer bowl, combine heavy whipping cream, powdered sugar, and cinnamon. Whip on high speed until stiff peaks form.
08 - Spoon an even layer of cinnamon whipped cream into the bottom of 4 serving glasses or jars.
09 - Top whipped cream with about 2 tablespoons cinnamon granola per serving.
10 - Drizzle approximately 1 tablespoon caramel sauce over granola in each glass.
11 - Spoon about 2 tablespoons cooked apples over caramel layer in each serving.
12 - Repeat whipped cream, granola, caramel, and apple layers in each serving glass.
13 - Drizzle extra caramel sauce on top to finish. Refrigerate trifles for 2–3 hours before serving for best flavor. Serve within 1–2 days and store leftovers in refrigerator.

# Notes:

01 - Homemade caramel sauce may be prepared in advance and stored chilled in an airtight container for up to 2 weeks.
02 - Allow trifles to set in the refrigerator for optimal flavor and texture.

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