Caramel-Apple Cinnamon Cups
Prep Time: 45 minutes
Total Time: 1 hour and 5 minutes
Makes 12 servings
With a rich, buttery crust and caramel sauce, this is a harvest favorite and a great dessert to whip up on a cool autumn day. And if it were me, I’d add some vanilla ice cream and call it supper too!
- Puffed Buttery Crust (see recipe), rolled out to ⅛ inch thick
- Stewed Apples (see recipe)
- Caramel Sauce (recipe follows)
1. Preheat the oven to 350°F. Butter a 12-cup muffin pan.
2. Cut the rolled-out dough into twelve 4- to 4½-inch circles. Fit the circles in the muffin pan, pushing up the sides and over the top edges.
3. Fill the cups with the stewed apples, allotting about 1½ to 2 tablespoons per cup. (You may not need all the apples.)
4. Bake for 20 to 25 minutes, or until light brown and crisp.
5. Remove from the oven and let cool slightly before removing from the pan. Drizzle with the caramel sauce and serve warm.
Caramel Sauce
Prep Time: 10 minutes
Total Time: 10 minutes
Makes about ¾ cup
- 2 teaspoons cornstarch
- ¼ cup water
- 1 stick butter
- ¾ cup heavy cream
- ¼ cup light brown sugar
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
1. In a small bowl, combine the cornstarch and water. Set aside.
2. Melt the butter over medium-low heat in a small saucepan.
3. In a small bowl, mix together the cream, brown sugar, sugar, and vanilla until smooth. Pour into the melted butter.
4. Bring the mixture to a boil, stirring constantly. Add the cornstarch mixture and continue stirring until thick, about 2 minutes.