Ingredients
Equipment
Method
- To make the caramel sauce, combine granulated sugar and water in a saucepan over medium-low heat. Cook until sugar dissolves, about 3 to 5 minutes.
- Add butter and melt. Increase heat to medium and bring the mixture to a boil. Do not stir to prevent crystallization. Boil until the mixture turns a deep golden copper color, about 10-15 minutes. You can tip the pan occasionally for even cooking.
- Remove from heat and slowly stream in heavy whipping cream while whisking quickly until combined. Be cautious as the mixture will bubble.
- Whisk in vanilla extract and 1/2 teaspoon salt. Add more salt if desired.
- Let the caramel sauce cool to room temperature. It will thicken as it cools.
- For the cinnamon apples, combine diced apples, lemon juice, nutmeg, cinnamon, and brown sugar in a medium pan. Toss to coat.
- Cook over medium-low heat for 10-15 minutes, or until apples reach your preferred softness. Let cool for 10-15 minutes.
- For the cinnamon whipped cream, add heavy whipping cream, powdered sugar, and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.
- To assemble the trifles, add an even layer of whipped cream to the bottom of each cup or jar.
- Top with about 2 tablespoons of granola.
- Drizzle about 1 tablespoon of caramel sauce over the granola.
- Spoon about 2 tablespoons of apples over the caramel.
- Repeat the layers once more. Drizzle additional caramel sauce over the top of each trifle.
- For best flavor and texture, chill the trifles in the refrigerator for 2-3 hours before serving.
Notes
Leftovers should be stored in the refrigerator and are best consumed within 1-2 days. The caramel sauce can be made up to 2 weeks in advance and stored in an airtight container in the fridge. You can substitute store-bought caramel sauce if preferred.