Description
Caramel apple dessert cups combine delicate cinnamon apples, frothy salted caramel mousse, and buttery vanilla wafer crumbs. Chill the small pieces, then drizzle with caramel.
Ingredients
Scale
Cinnamon Apples
- 4 cups (about 500 g) apples, peeled, cored, and finely diced, such as Granny Smith or Honeycrisp
- ½ cup (110 g) packed light brown sugar
- 1 teaspoon ground cinnamon
Cookie Base
- 2 cups (220 g) fine vanilla wafer crumbs
- ¼ cup (57 g) salted or unsalted butter, melted
Salted Caramel Mousse
- 1 package (3.4 ounces / 96 g) regular instant vanilla pudding mix
- 1 cup (240 ml) cold whole milk
- ⅓ cup (80 ml) thick salted caramel sauce, cooled
- 1½ cups (360 ml) cold heavy whipping cream
Optional Finish
- Additional caramel sauce, for a light drizzle
- Crushed vanilla wafers or whipped topping
Instructions
- Cook the Apples: Combine diced apples, brown sugar, and cinnamon in a saucepan. Cook over medium-low heat for 8–10 minutes, stirring until tender and lightly glazed. Simmer longer if excess liquid remains.
- Cool the Fruit: Transfer the cooked apples to a shallow container and refrigerate until completely cool, about 30 minutes. Stir occasionally to help them cool evenly.
- Prepare the Cookie Base: Mix vanilla wafer crumbs with melted butter until evenly moistened. Let cool, then divide among approximately 28 small 3-ounce cups. Press lightly with a spoon.
- Whip the Caramel Mousse: Whisk instant pudding mix with cold milk until smooth and let stand for 5 minutes. Beat in the cooled caramel sauce and cold heavy cream for 3–5 minutes, until thick, fluffy, and able to hold its shape.
- Fill and Chill: Fill one sample cup to check the portions, then divide the mousse over the cookie bases. Top with completely cooled apples, leaving room for lids. Cover and refrigerate for at least 2 hours.
- Finish and Serve: Add a light caramel drizzle and optional cookie crumbs or whipped topping just before serving. Keep the cups refrigerated until ready to enjoy.
Notes
- Pudding: Use regular instant pudding with the specified milk amount. Cook-and-serve and sugar-free mixes aren’t direct substitutes.
- Temperature: Cool the apples and caramel completely before assembling. Keep the milk and heavy cream cold.
- Make Ahead: Assemble a day ahead, or store components separately overnight for a firmer cookie base. Add crunchy toppings before serving.
- Storage: Keep covered at 40°F (4°C) or colder for up to 3 days from preparing the earliest perishable ingredient. Transport with ice packs.
- Prep Time: 25 minutes
- Chill Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 143 kcal
- Sugar: 13 g
- Sodium: 84 mg
- Fat: 8 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg