Salted Caramel Apple Dessert Cups: The Ultimate Sweet Treat Recipe
Introduction to Salted Caramel Apple Dessert Cups
Indulging in a delightful dessert is one of life’s simplest pleasures, and what could be better than a combination of sweet, tart apples, creamy pudding, and rich salted caramel? Salted Caramel Apple Dessert Cups are the perfect treat for any occasion, whether you’re celebrating a birthday, hosting a family gathering, or simply looking for a comforting dessert to enjoy at home. With their beautiful presentation and delicious flavors, these dessert cups are sure to impress both family and friends.
A Personal Story Behind My Salted Caramel Apple Dessert Cups Journey
Growing up, my grandmother would often make apple desserts that filled the house with an irresistible aroma. One of my favorite memories is helping her peel apples and mix the ingredients, eagerly waiting for the sweet treats to come out of the oven. Inspired by those cherished moments, I created these Salted Caramel Apple Dessert Cups to capture that nostalgic flavor and joy in a modern, easy-to-prepare format. They remind me of home, family gatherings, and the warmth of sharing dessert with loved ones.
What Makes This Salted Caramel Apple Dessert Cups Recipe Special?
This recipe stands out for its delightful layers of flavor and texture. The tartness of Granny Smith apples pairs beautifully with the sweetness of the caramel sauce and the creaminess of the vanilla pudding. The crushed vanilla wafers provide a satisfying crunch, making each bite a delightful experience. Additionally, these dessert cups can be prepared ahead of time, making them a convenient option for busy hosts. Plus, they’re visually appealing, making them a showstopper on any dessert table.
The Full Salted Caramel Apple Dessert Cups Recipe
Ingredients
- 3 cups Granny Smith apples, peeled, cored, and finely diced
- 1/3 cup light brown sugar, packed
- 3 tablespoons salted butter
- 1 teaspoon ground cinnamon
- 2 cups crushed vanilla wafers
- 1/4 cup salted butter, melted and cooled
- 3.4 ounces instant vanilla pudding mix
- 1 1/4 cups cold whole milk
- 3/4 cup salted caramel sauce, divided (1/4 cup and 1/2 cup)
- 1 cup cold heavy whipping cream
Instructions
- In a 2-3 quart saucepan over medium heat, combine the diced apples, brown sugar, 3 tablespoons of salted butter, and ground cinnamon. Stir frequently for 7-9 minutes until the apples are softened and the sauce thickens to a canned apple pie filling consistency. Stir in 1/4 cup of salted caramel sauce. Let the apples cool completely. Tip: Keep an eye on the apples to prevent them from becoming mushy.
- In a small mixing bowl, mix the crushed vanilla wafers with 1/4 cup of melted butter until the crumbs are coated. Tip: Ensure the crumbs are evenly coated for the best texture.
- Add 2 teaspoons of the buttered crumbs to each cup, pressing them down with a spoon or cup. Tip: Use the back of a measuring spoon for even pressing.
- In a medium mixing bowl, combine the cold whole milk and instant pudding mix. Mix with a handheld mixer or hand whisk until thickened, about 2-3 minutes. Tip: Make sure to whisk in all the dry mix to avoid lumps.
- Mix in the remaining 1/2 cup of salted caramel sauce into the pudding. Tip: Stir gently to keep the mixture fluffy.
- Add the cold heavy cream and continue mixing until the pudding thickens, about 3-4 minutes. The mixture should be thick enough to hold its shape when piped. Tip: Ensure your heavy cream is very cold for the best results.
- Transfer the thickened pudding into a piping bag or a ziplock bag with a corner snipped off. Pipe the filling into the cups, filling them about 2/3 full. Tip: If using a ziplock bag, twist the top to prevent filling from leaking out.
- Spoon the cooled, cooked apples on top of the pudding (about 2 teaspoons). Cover the cups and refrigerate until ready to serve. The dessert cups can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Tip: Serve chilled for a refreshing treat!
Serving Suggestions and Variations for Salted Caramel Apple Dessert Cups
These Salted Caramel Apple Dessert Cups are delicious on their own, but you can elevate them even further! Consider adding a dollop of whipped cream on top for extra creaminess or a sprinkle of chopped nuts for added texture. You could also experiment with different fruits, such as pears or berries, to create a variation of this dessert. For a chocolate twist, drizzle some chocolate sauce over the top. Pair these cups with a scoop of vanilla ice cream for a truly indulgent treat!
Frequently Asked Questions About Salted Caramel Apple Dessert Cups
Can I make these dessert cups ahead of time?
Absolutely! You can prepare the apple filling and the pudding mixture in advance. Just assemble the cups before serving to keep everything fresh.
How should I store leftovers?
Store the dessert cups in an airtight container in the refrigerator for up to three days. They can also be frozen for up to one month.
Can I use other types of apples?
While Granny Smith apples provide a nice tartness, you can certainly experiment with other apple varieties. Just keep in mind that sweeter apples may alter the overall flavor of the dessert.
Is there a non-alcoholic option for the salted caramel sauce?
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories per Serving: 380
Servings: 8
Salted Caramel Apple Dessert Cups
Equipment
- 2-3 quart saucepan For cooking apples.
- Mixing bowls For mixing ingredients.
- piping bag or ziplock bag For filling dessert cups.
Ingredients
Main Ingredients
- 3 cup Granny Smith apples, peeled, cored, and finely diced
- 1 3/4 cup salted caramel sauce, divided (1/4 cup and 1/2 cup)
- 1 1/3 cup light brown sugar, packed
- 3 tablespoons salted butter (for cooking apples)
- 1 teaspoon ground cinnamon
- 2 cup crushed vanilla wafers
- 1 4 cup salted butter, melted and cooled
- 1 3.4 ounces instant vanilla pudding mix
- 1 1 1/4 cup cold whole milk
- 1 cup cold heavy whipping cream
Instructions
- In a 2-3 quart saucepan over medium heat, combine diced apples, brown sugar, 3 tablespoons of salted butter, and ground cinnamon. Stir frequently for 7-9 minutes until apples are softened and the sauce thickens to a canned apple pie filling consistency. Stir in 1/4 cup of salted caramel sauce. Let the apples cool completely.
- In a small mixing bowl, mix crushed vanilla wafers and 1/4 cup of melted butter until crumbs are coated.
- Add 2 teaspoons of the buttered crumbs to each cup, pressing them down with a spoon or cup.
- In a medium mixing bowl, combine cold whole milk and instant pudding mix. Mix with a handheld mixer or hand whisk until thickened, about 2-3 minutes.
- Mix in the remaining 1/2 cup of salted caramel sauce into the pudding.
- Add cold heavy cream and continue mixing until the pudding thickens, about 3-4 minutes. The mixture should be thick enough to hold its shape when piped.
- Transfer the thickened pudding into a piping bag or a ziplock bag with a corner snipped off. Pipe the filling into the cups, filling them about 2/3 full.
- Spoon the cooled, cooked apples on top of the pudding (about 2 teaspoons). Cover the cups and refrigerate until ready to serve. The dessert cups can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.