Caramel Apple Dessert Cups
These individual Caramel Apple Dessert Cups feature flaky pastry cups filled with cinnamon-spiced apples and homemade caramel sauce, baked until golden and bubbling. Perfect for fall gatherings or whenever you crave a comforting, portion-controlled treat.
Ingredients
For the Crust
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter cubed
- 4-6 tablespoons ice water
- 1 teaspoon cinnamon
For the Filling
- 4 medium Granny Smith apples peeled and diced (about 4 cups) – Honeycrisp or Braeburn work well too
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon lemon juice
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Prepare the pastry dough by combining flour, sugar, salt, and cinnamon in a food processor. Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Make the caramel sauce by combining sugar and water in a medium saucepan over medium heat. Do not stir! Let it cook until it turns amber (about 5-7 minutes). Remove from heat, carefully whisk in cream (it will bubble vigorously), then butter, vanilla, and salt until smooth. Set aside to cool slightly.
- Prepare the apple filling by tossing diced apples with both sugars, flour, spices, salt, and lemon juice in a large bowl. Let sit for 10 minutes to allow flavors to meld and juices to release.
- Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin generously with butter or cooking spray.
- Roll out the chilled dough to about 1/8-inch thickness on a floured surface. Cut into 4-inch circles (a large cookie cutter or bowl works well). Gently press each circle into muffin cups, allowing the edges to extend slightly above the rim.
- Spoon the apple mixture evenly into each pastry cup, filling them almost to the top. Drizzle each with about 1-2 teaspoons of the prepared caramel sauce, reserving some for serving.
- Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling. Look for caramelized edges—that’s where the magic happens!
- Cool in the pan for 10 minutes, then carefully remove cups using a knife to gently loosen the edges. Transfer to a wire rack to cool for another 10-15 minutes.
- Serve warm with an additional drizzle of caramel sauce and a small scoop of vanilla ice cream if desired.
Notes
- For the flakiest crust, make sure all your ingredients are cold, and don’t overwork the dough.
- You can prepare the pastry dough and caramel sauce up to 3 days ahead and store in the refrigerator.
- To save time, use store-bought caramel sauce, but warm it slightly before drizzling.
- These cups can be fully baked and frozen for up to 1 month. Reheat in a 350°F oven for 10-12 minutes.
- For extra texture, sprinkle a few chopped toasted pecans on top before baking.
- A touch of bourbon or apple brandy in the caramel sauce adds wonderful complexity.