Name: Caramel Apple Dessert Cups Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 1 h 24 min
Cuisine: American
Ingredients: 3 cups Granny Smith apples (peeled, cored, and finely diced); ⅓ cup light brown sugar (packed); 3 tablespoons salted butter; 1 teaspoon ground cinnamon; ¼ cup salted caramel sauce (divided, ¼ cup for filling, ½ cup for pudding); 2 cups crushed vanilla wafers; ¼ cup salted butter (melted and cooled); 3.4 ounce instant vanilla pudding mix; 1 ¼ cup cold whole milk; ½ cup salted caramel sauce (reserved from ¾ cup total); 1 cup cold heavy whipping cream

Ingredients

3 cups Granny Smith apples (peeled, cored, and finely diced)

⅓ cup light brown sugar (packed)

3 tablespoons salted butter

1 teaspoon ground cinnamon

2 cups crushed vanilla wafers

¼ cup salted butter (melted and cooled)

3.4 ounce instant vanilla pudding mix

1 ¼ cup cold whole milk

¾ cup salted caramel sauce (divided ¼ cup and ½ cup)

1 cup cold heavy whipping cream

Instructions

Step 1: In a 2-3 quart saucepan over medium heat, combine the diced apples, brown sugar, 3 tablespoons of butter, and cinnamon. Stir frequently for 7-9 minutes, until the apples soften and the mixture thickens to a consistency similar to canned apple pie filling. Stir in ¼ cup of salted caramel sauce. Remove from heat and let cool completely. (If short on time, chill in the refrigerator but note condensation may affect texture.)

Step 2: In a small bowl, mix the crushed vanilla wafers with the melted ¼ cup butter until the crumbs are fully coated.

Step 3: Place 2 teaspoons of the buttered crumbs into each dessert cup. Press down firmly with a spoon or extra cup to create a compact crust.

Step 4: In a medium bowl, whisk together the cold milk and instant vanilla pudding mix using a handheld mixer on low speed or a hand whisk. Mix until the pudding starts to thicken, about 2-3 minutes.

Step 5: Stir the remaining ½ cup salted caramel sauce into the pudding mixture until well combined.

Step 6: Add the cold heavy whipping cream to the pudding mixture. Continue mixing for 3-4 minutes until the pudding thickens enough to hold its shape when piped.

Step 7: Transfer the thickened pudding to a piping bag or a gallon-size ziplock bag with a corner snipped off.

Step 8: Pipe the pudding evenly over the buttered crumb crust in each cup, filling them about two-thirds full using steady, even pressure.

Step 9: Spoon about 2 teaspoons of the cooled cooked apples over the pudding in each cup. Cover with lids and refrigerate until ready to serve.

Tips & Variations

For extra crunch, add a handful of chopped toasted pecans or walnuts on top before serving.

Use golden delicious apples for a sweeter, less tart version.

If you prefer, swirl some caramel sauce into the whipped cream before folding it into the pudding mixture for extra flavor.

To make ahead, assemble the dessert cups up to 1 day in advance and keep refrigerated.

FAQs

Can I use a different type of apple?

Yes, Granny Smith apples are preferred for their tartness and firmness, but you can substitute with Fuji, Honeycrisp, or Golden Delicious depending on your taste preference.

Can I make the pudding mixture without instant pudding mix?

Instant pudding mix is recommended for ease and texture, but you could make homemade vanilla pudding from scratch if desired. Just ensure it thickens well before folding in the whipped cream and caramel.