Caramel Apple Dessert Cups: Layered Fall Sweetness (Print Version)

Caramel Apple Dessert Cups are a delightful autumn treat. Layers of tender apples, rich caramel, and crunchy topping make a perfect fall dessert.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Layers

01 - 1 ½ cups (about 12-15) shortbread cookies, crushed

→ Apple Filling

02 - 3-4 medium Granny Smith apples, peeled, cored, and diced
03 - 1 tablespoon unsalted butter
04 - 2 tablespoons packed brown sugar
05 - ½ teaspoon ground cinnamon

→ Caramel Sauce

06 - ½ cup heavy cream
07 - ½ cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - Pinch of sea salt

→ Optional Garnish

10 - Extra shortbread crumbs or a sprinkle of sea salt flakes

# Instructions:

01 - First up, get those apples ready! Peel, core, and dice your Granny Smiths into small, bite-sized pieces. In a medium skillet, melt that tablespoon of unsalted butter over medium heat. Toss in your diced apples, brown sugar, and cinnamon. Sauté them for about 5-7 minutes, stirring occasionally, until they're tender but still hold their shape. You want them soft, but not mushy, you know? The smell as they cook is honestly one of my favorite parts of making these Caramel Apple Dessert Cups; it just fills the whole kitchen with autumn happiness.
02 - While your apples are cooling a bit, it’s time for the base. Take your shortbread cookies and crush them into fine crumbs. You can do this in a food processor for speed, or if you're feeling a bit of aggression, pop them in a Ziploc bag and smash them with a rolling pin. I’ve definitely had days where the rolling pin method felt super therapeutic! Aim for a consistent crumb so it layers nicely. This part is easy, but it’s crucial for that delightful crunch in every spoonful of your Caramel Apple Dessert Cups.
03 - Now for the star: the caramel! In a small, heavy-bottomed saucepan, melt your granulated sugar over medium heat. This is where you need to pay attention, hon. Don't stir it at first; just let it melt. Once it starts to turn amber, you can gently swirl the pan. When it’s a rich, golden brown (but not burnt!), slowly and carefully pour in the heavy cream while whisking constantly. It will bubble up like crazy, and you might think you’ve ruined it—I’ve been there! Keep whisking until smooth. Remove from heat, stir in the vanilla extract and sea salt. Let it cool slightly, it’ll thicken as it cools. This step for the Caramel Apple Dessert Cups is where the magic happens!
04 - Alright, time to assemble your Caramel Apple Dessert Cups! Grab your serving cups or small jars. Start with a layer of those buttery shortbread crumbs at the bottom, about 1-2 tablespoons. Then, spoon a generous layer of your cooled apple filling over the crumbs. Make sure it's cooled, or it'll melt the crumbs into a sad, soggy mess—a mistake I learned the hard way. Next, drizzle a good spoonful of that gorgeous homemade caramel sauce over the apples. You want enough to get that rich flavor, but not so much it drowns everything out. This is where you can start to see the beautiful layers forming!
05 - Once you've got your first set of layers down, go ahead and repeat! Add another layer of crushed shortbread crumbs, followed by more apple filling. Then, another decadent drizzle of that luscious caramel. You’re building up a little tower of deliciousness here, so don't be shy with those layers! I sometimes get a bit messy during this part, with crumbs and caramel drips, but honestly, that’s part of the charm, right? It just means you’re really getting into making these Caramel Apple Dessert Cups.
06 - Once all your Caramel Apple Dessert Cups are layered up, pop them in the fridge for at least 30 minutes to let them chill and set a bit. This helps all the flavors meld together and gives the caramel a chance to firm up slightly. When you’re ready to serve, you can add an extra drizzle of caramel on top, or maybe a tiny sprinkle of extra shortbread crumbs for garnish. They should look inviting, with those distinct layers peeking through. The texture is just heavenly—crunchy, tender, and wonderfully creamy. Enjoy your delicious creation!

# Notes:

01 - Always use good quality, firm apples; soft ones turn to mush, and nobody wants apple mush in their Caramel Apple Dessert Cups.
02 - When making the caramel, don't walk away! Seriously, it goes from perfect to burnt in a blink. Stay there, stir, watch it.
03 - Let the apple filling cool a bit before layering. If it's too hot, it'll melt your cookie base into a soggy mess, which I learned the hard way.
04 - For an extra special touch, a tiny sprinkle of sea salt flakes on top of the caramel layer really elevates the flavors.

# Equipment Needed:

01 - Medium skillet
02 - small heavy-bottomed saucepan
03 - whisk
04 - serving cups or jars
05 - food processor (optional)

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 2-4g

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