Caramel Apple Trifles
The perfect sweet and simple Fall treat, these Caramel Apple Trifles are sure to be a hit at your Thanksgiving get-together!
Caramel Apple Trifles
By Chef Mary Matthews
Total Time: 35 minutes | Yield: 4 Trifles in large glasses or mason jars
Ingredients
- Caramel Sauce (Store Bought or Homemade)
- 1 box Vanilla Wafers, Crumbled *save some whole wafers to use as garnish
- 3 Granny Smith apples, peeled and diced
- 2 tsp lemon juice
- 1/8 tsp ground nutmeg
- 2 tsp ground cinnamon *(for Cinnamon Apples)
- 1/8 tsp ground ginger
- 4 tbsp packed brown sugar
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 3 tsp ground cinnamon *(for Cinnamon Whipped Cream)
Directions
- If making caramel sauce from scratch prepare this first and cool caramel to about room temperature.
- To make the apples, combine apples, lemon juice, nutmeg, 2 teaspoons cinnamon, ginger, and brown sugar in a medium pan and toss to coat.
- Cook apples for about 10-15 minutes, or until tender and soft. Allow to cool for about 10-15 minutes.
- To make cinnamon whipped cream, add the heavy whipping cream, powdered sugar and 3 teaspoons cinnamon to a large mixer bowl and whip on high speed until stiff peaks form.
- Once everything is made and ready, build the trifles. Add an even layer of whipped cream into the bottom of the cup or jar you are using.
- Add about ¼ cup of the vanilla wafers in an even layer.
- Drizzle about one tablespoon of caramel sauce over the wafer crumble.
- Spoon about 2 tablespoons of apples over the caramel.
- Repeat the layers once more then drizzle more caramel over the tops of each trifle.
- Store in the fridge for 2-3 hours, or until ready to serve. Trifles are best when eaten within 1-2 days.