If there’s one dessert that brings out the cozy fall vibes and gets my kiddos excited, it’s this Caramel Apple Dessert Cup. You can’t go wrong with that sweet and tart combination of Granny Smith apples and rich caramel. Plus, it’s a fun way to get the kids involved in the kitchen! They love helping to layer the different components, and you might even catch them sneaking a taste or two along the way (I know I do!).
This is one of those recipes that feels like a hug in a cup. It’s perfect for family gatherings, potlucks, or just a sweet treat after dinner. Trust me, once you try it, you’ll want to make it again and again!
Table of Contents
How to Make Caramel Apple Dessert Cup
Let’s dive right into how we put this delightful dish together. It’s easier than you might think and oh-so rewarding!
Ingredients
- 3 cups Granny Smith apples, diced
- ⅓ cup light brown sugar (packed)
- 3 tablespoons salted butter
- 1 teaspoon ground cinnamon
- 2 cups crushed vanilla wafers (I used Great Value brand)
- ¼ cup salted butter (melted and cooled)
- 3.4 ounces instant vanilla pudding mix (you can substitute cheesecake pudding mix)
- 1¼ cups cold whole milk
- ¾ cup salted caramel sauce
- 1 cup cold heavy whipping cream
Directions
Start by adding the diced apples, brown sugar, butter, and cinnamon into a medium saucepan over medium heat. Stir those apples frequently for about 7-9 minutes. You want them to soften up and create a lovely brown sugar sauce that thickens to that nice apple pie filling consistency.
Once that’s done, mix in ¼ cup of salted caramel sauce. It adds a delightful richness! Set the apples aside to cool. If you’re in a hurry, pop them in the fridge; just know that some condensation might occur.
In a small bowl, combine the crushed vanilla wafers with the melted butter. Give it a good stir until all the crumbs are coated.
Take about 2 teaspoons of those buttery crumbs and add them to the bottom of your dessert cups. Use a spoon or another cup to really pack them down.
Grab a medium mixing bowl, and pour in the cold whole milk along with the instant pudding. Use a handheld mixer or whisk to blend it until it starts to thicken, which should take around 2-3 minutes.
Now, stir in the remaining ½ cup of salted caramel sauce into that pudding mixture.
Add in the cold heavy cream and keep mixing until it thickens even more—this might take 3-4 minutes. You want it thick enough to hold its shape when you pipe it.
Next, transfer that thick pudding into a piping bag or a zip-top bag with the corner snipped off.
Get your dessert cups and pipe the pudding on top of the buttery crumb layer, filling them about ⅔ of the way full.
Spoon the cooled apple mixture on top—about 2 teaspoons should do just fine. Pop the lids on your cups and keep them in the fridge until it’s time to serve. These cuties can stay fresh in the fridge for up to 3 days, or you can freeze them for up to a month!
How to Serve Caramel Apple Dessert Cup
When it’s time to dig in, these dessert cups are best served chilled. You might want to add a drizzle of extra caramel sauce on top for a little extra sweetness, and maybe some whipped cream if you’re feeling fancy. Your kids will absolutely love them, and they make for a beautiful display on the dinner table.
How to Store Caramel Apple Dessert Cup
To keep these dessert cups at their best, just pop them in the fridge with the lids on. They’ll stay fresh for about 3 days. If you want to make them ahead for a special occasion, feel free to freeze them! Just remember to let them thaw in the refrigerator overnight before serving.
Tips to Make Caramel Apple Dessert Cup
- Get the Kids Involved: Let your children help assemble the dessert! They can layer the ingredients and have fun doing it.
- Change Up the Apples: While Granny Smith apples are my go-to for that tart crisp, you can mix in some sweeter apples if you prefer a different taste.
- Extra Crunch: For a twist, you can add chopped nuts like pecans or walnuts for some added crunch on top. Yum!
Variations
If you want to shake things up a bit, try using cheesecake pudding mix instead of vanilla! It adds a lovely creaminess and pairs so well with the apples. You could also swap the vanilla wafers for crumbled graham crackers or even chocolate cookies for a different base flavor.
FAQs
1. Can I make this dessert cup ahead of time?
Yes! You can prepare the components a day in advance and assemble them right before serving. Just make sure to keep them refrigerated.
2. Can I use different types of apples?
Definitely! If you like sweeter apples, Fuji or Honey Crisp can work nicely. Just remember to adjust the sugar to your taste!
3. What if I don’t have caramel sauce?
No worries! If you don’t have caramel sauce on hand, you can make your own by melting down some sugar and butter, or skip it altogether—these cups are still delicious without that extra drizzle.
I hope you and your family love this Caramel Apple Dessert Cup as much as we do! It’s a simple, delightful treat that’s sure to become a favorite in your home. Happy cooking!
Caramel Apple Dessert Cup
Ingredients
For the apple mixture
- 3 cups Granny Smith apples, diced
- ⅓ cup light brown sugar (packed)
- 3 tablespoons salted butter for cooking apples
- 1 teaspoon ground cinnamon
- ¾ cup salted caramel sauce divided
For the base
- 2 cups crushed vanilla wafers (I used Great Value brand)
- ¼ cup salted butter (melted and cooled)
For the pudding layer
- 3.4 ounces instant vanilla pudding mix can substitute with cheesecake pudding mix
- 1¼ cups cold whole milk
- 1 cup cold heavy whipping cream
Instructions
Preparation of apple mixture
- Add the diced apples, brown sugar, butter, and cinnamon into a medium saucepan over medium heat. Stir frequently for about 7-9 minutes until softened.
- Mix in ¼ cup of salted caramel sauce and set aside to cool.
Preparing the base
- In a small bowl, combine the crushed vanilla wafers with the melted butter and stir until coated.
- Add about 2 teaspoons of crumb mixture to the bottom of dessert cups and pack them down.
Making the pudding
- In a medium mixing bowl, add cold milk and instant pudding. Blend with a mixer or whisk until it thickens, about 2-3 minutes.
- Stir in the remaining ½ cup of salted caramel sauce.
- Add cold heavy cream and mix until thickened, about 3-4 minutes.
- Transfer pudding into a piping bag and pipe onto the crumb layer in dessert cups.
Assembling and serving
- Spoon the cooled apple mixture on top of the pudding layer in dessert cups.
- Cover and refrigerate until serving, up to 3 days, or freeze for up to a month.