Ready to dive into the ultimate fall treat? Caramel apples are the quintessential autumn indulgence, blending crisp fruit with gooey sweetness. Whether you’re craving a classic snack or a show-stopping dessert, these 20 decadent recipes will inspire your inner baker. From quick fixes to gourmet creations, get ready to transform simple ingredients into irresistibly sweet delights. Let’s explore these mouthwatering ideas that promise to make your season extra special!
Classic Caramel Apple Slices
Let’s be real—sometimes you need a dessert that’s less “fancy pastry” and more “happy childhood flashback,” and these Classic Caramel Apple Slices are here to deliver. They’re the perfect blend of crisp, tart apple and rich, buttery caramel, ready to make any occasion (or random Tuesday) feel a little sweeter.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 3 large Granny Smith apples, cored and sliced into ½-inch wedges
– 1 cup granulated sugar
– ¼ cup water
– ½ cup heavy cream, warmed to 110°F
– 3 tablespoons unsalted butter, cut into ½-inch cubes
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium-high heat, stirring just until the sugar dissolves.
2. Once dissolved, stop stirring and allow the mixture to boil undisturbed until it turns a deep amber color, approximately 5–7 minutes; watch closely to prevent burning.
3. Carefully pour in the warmed heavy cream—the mixture will bubble vigorously—and whisk continuously until fully incorporated and smooth.
4. Remove the saucepan from the heat and immediately whisk in the unsalted butter cubes, one at a time, until the caramel is glossy and emulsified.
5. Stir in the pure vanilla extract and fine sea salt until evenly distributed throughout the caramel sauce.
6. In a large bowl, toss the apple wedges with the freshly squeezed lemon juice to prevent browning.
7. Arrange the apple slices on a parchment-lined baking sheet or serving platter in a single layer.
8. Drizzle the warm caramel sauce generously over the apple slices, using a spoon or offset spatula to coat them evenly.
9. Allow the caramel to set for 5–10 minutes at room temperature until slightly firm but still tacky to the touch.
Keep in mind that the caramel will harden further as it cools, creating a delightful snap against the juicy apple. For a playful twist, sprinkle with flaky sea salt before serving, or pair with a scoop of vanilla bean ice cream for an irresistible contrast of temperatures and textures.
Caramel Apple Pie with Cinnamon Crust
Tis the season to get your pie game on, and this caramel apple masterpiece is about to become the star of your holiday table—or any Tuesday, because who needs an excuse for pie? Imagine tender, cinnamon-spiced apples swimming in a rich, buttery caramel sauce, all tucked into a flaky, cinnamon-kissed crust that’ll make your taste buds do a happy dance. It’s the cozy, decadent dessert you didn’t know you were craving until right this very second.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, sifted
– 1 teaspoon ground cinnamon
– 1 teaspoon fine sea salt
– 1 cup unsalted European-style butter, cold and cubed
– ⅓ cup ice water
– 5 large Granny Smith apples, peeled, cored, and thinly sliced
– ¾ cup granulated sugar
– ¼ cup light brown sugar, packed
– 3 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– ¼ cup heavy cream
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. In a large mixing bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 teaspoon ground cinnamon, and 1 teaspoon fine sea salt until fully combined.
2. Add 1 cup cold, cubed unsalted European-style butter to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually drizzle in ⅓ cup ice water, 1 tablespoon at a time, while stirring with a fork, just until the dough begins to clump together; avoid overmixing to ensure a flaky crust.
4. Turn the dough out onto a lightly floured surface, gently knead it into a cohesive ball, then divide it into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.
5. In a separate large bowl, toss 5 thinly sliced, peeled, and cored Granny Smith apples with ¾ cup granulated sugar, ¼ cup packed light brown sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and ¼ teaspoon freshly grated nutmeg until evenly coated.
6. Preheat your oven to 375°F (190°C) and position a rack in the center.
7. On a lightly floured surface, roll out one chilled dough disk into a 12-inch circle, about ⅛-inch thick, then carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching.
8. Spoon the apple mixture into the prepared pie crust, mounding it slightly in the center, then drizzle ¼ cup heavy cream evenly over the apples to create a luscious caramel base as it bakes.
9. Roll out the second dough disk into another 12-inch circle, place it over the filling, trim any excess dough to leave a ½-inch overhang, then crimp the edges decoratively to seal.
10. Brush the top crust evenly with 1 lightly beaten large pasture-raised egg, then sprinkle 1 tablespoon turbinado sugar over it for a sparkling, crunchy finish.
11. Cut four 1-inch slits in the center of the top crust to allow steam to escape during baking.
12. Place the pie on a baking sheet to catch any drips, and bake at 375°F (190°C) for 50–55 minutes, or until the crust is deeply golden brown and the filling is bubbling through the slits.
13. Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing to allow the caramel to set properly.
14. Keep leftovers covered at room temperature for up to 2 days, or refrigerate for longer storage.
Kick back and savor the magic: each slice offers a buttery, cinnamon-infused crust that shatters delicately, giving way to tender apples enveloped in a gooey, homemade caramel sauce. For a show-stopping twist, serve it warm with a scoop of vanilla bean ice cream that melts into the caramel crevices, or drizzle with extra salted caramel for an indulgent finish that’ll have everyone asking for seconds.
Caramel Apple Cheesecake Bars
Crisp autumn air and cozy sweaters call for one thing: a dessert that’s part creamy indulgence, part tart crunch, and entirely irresistible. These bars layer a buttery graham cracker crust with a velvety cheesecake filling, tart apple chunks, and a generous drizzle of gooey caramel—because why choose between pie and cheesecake when you can have both?
Serving: 16 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted and clarified
– 24 ounces full-fat cream cheese, softened to room temperature
– ¾ cup granulated sugar
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 2 medium Granny Smith apples, peeled, cored, and diced into ½-inch pieces
– 1 tablespoon all-purpose flour
– ½ teaspoon ground cinnamon
– ⅓ cup store-bought or homemade caramel sauce, warmed slightly
– A pinch of flaky sea salt for finishing
Instructions
1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs and clarified butter until the mixture resembles wet sand, then press it firmly and evenly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes until lightly golden and fragrant, then transfer to a wire rack to cool slightly while you prepare the filling.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and lump-free, scraping down the sides as needed.
5. Gradually add the granulated sugar and continue beating for another 2 minutes until fully incorporated and the mixture appears creamy.
6. Tip: Add the lightly beaten eggs one at a time, mixing on low speed after each addition until just combined to prevent overbeating, which can cause cracking.
7. Stir in the pure vanilla extract until evenly distributed throughout the cheesecake batter.
8. In a separate small bowl, toss the diced apples with the all-purpose flour and ground cinnamon until each piece is lightly coated to prevent sinking during baking.
9. Gently fold the apple mixture into the cheesecake batter using a spatula until evenly dispersed, being careful not to overmix.
10. Pour the batter over the pre-baked crust and spread it into an even layer with an offset spatula.
11. Bake in the preheated oven for 40–45 minutes, or until the edges are set and the center jiggles slightly when gently shaken—a toothpick inserted should come out mostly clean.
12. Tip: Allow the bars to cool completely in the pan on a wire rack for at least 2 hours to set properly, then refrigerate for 4 hours or overnight to firm up for clean slicing.
13. Once chilled, use the parchment overhang to lift the bars from the pan and transfer to a cutting board.
14. Cut into 16 even squares using a sharp knife wiped clean between cuts for neat edges.
15. Drizzle each bar with the warmed caramel sauce and finish with a pinch of flaky sea salt just before serving.
16. Tip: For an extra touch, serve these bars slightly chilled with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the rich flavors.
Marvel at the contrast in every bite: the creamy, tangy cheesecake melts against the tender, spiced apples, while the buttery crust adds a satisfying crunch. The caramel drizzle lends a sticky-sweet finish that pairs perfectly with the hint of sea salt, making these bars a showstopper for holiday gatherings or a cozy night in. Try stacking them on a dessert platter with extra caramel for dipping, or crumble them over yogurt for a decadent breakfast treat—because leftovers are a beautiful thing.
Caramel Apple Cinnamon Rolls
Venture beyond the ordinary breakfast roll and meet your new holiday morning hero—a gooey, glorious mashup of caramel-drenched apples and warm cinnamon spice, all swirled into fluffy dough that’ll make you forget store-bought versions ever existed. Seriously, these caramel apple cinnamon rolls are the edible equivalent of a cozy holiday hug, with just enough sticky-sweet mischief to turn any December day into a celebration.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups all-purpose flour, sifted
– 1 cup whole milk, warmed to 110°F
– ½ cup granulated sugar
– ¼ cup clarified butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 2¼ teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 3 Granny Smith apples, peeled, cored, and finely diced
– ¾ cup light brown sugar, packed
– 2 tablespoons ground cinnamon
– ½ cup heavy cream
– 1 cup caramel sauce, store-bought or homemade
– ½ cup cream cheese, softened
– 1 cup powdered sugar, sifted
– 1 teaspoon pure vanilla extract
Instructions
1. In a stand mixer fitted with a dough hook, combine the warmed whole milk, granulated sugar, and active dry yeast; let it stand for 5 minutes until foamy.
2. Add the sifted all-purpose flour, clarified butter, lightly beaten pasture-raised eggs, and fine sea salt; mix on low speed for 2 minutes until a shaggy dough forms.
3. Increase speed to medium and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the bowl—tip: if it sticks, add 1 tablespoon of flour at a time.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, combine the finely diced Granny Smith apples, packed light brown sugar, and ground cinnamon in a medium bowl; set aside.
6. Roll out the risen dough on a floured surface into a 16×12-inch rectangle about ¼-inch thick.
7. Spread the apple mixture evenly over the dough, leaving a ½-inch border on all sides.
8. Starting from a long edge, tightly roll the dough into a log, pinching the seam to seal.
9. Using a sharp serrated knife, slice the log into 12 equal rounds—tip: for clean cuts, wipe the knife with a damp cloth between slices.
10. Arrange the rounds in a greased 9×13-inch baking dish, cover, and let them rise for 45 minutes until puffy.
11. Preheat the oven to 350°F and pour the heavy cream evenly over the risen rolls.
12. Bake for 25–30 minutes until golden brown and the internal temperature reaches 190°F—tip: if the tops brown too quickly, tent with aluminum foil.
13. Remove from the oven and immediately drizzle with ½ cup of the caramel sauce.
14. In a medium bowl, beat the softened cream cheese, sifted powdered sugar, and pure vanilla extract until smooth.
15. Spread the cream cheese frosting over the warm rolls and finish with the remaining ½ cup of caramel sauce.
Unbelievably tender with pockets of soft, spiced apples and a ribbon of caramel that seeps into every layer, these rolls offer a delightful contrast between the fluffy interior and sticky-sweet glaze. Serve them warm with a drizzle of extra caramel or alongside a scoop of vanilla ice cream for an indulgent dessert twist—they’re guaranteed to disappear faster than holiday cookies!
Caramel Apple Crisp with Oat Topping
Let’s be real: you’ve had apple crisp, but have you ever had an apple crisp that whispers sweet nothings of caramel and wears a crunchy oat crown? This Caramel Apple Crisp with Oat Topping is the cozy, slightly indulgent hug your fall (or frankly, any-season) dessert table desperately needs.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 6 medium Granny Smith apples, peeled, cored, and thinly sliced
– ½ cup granulated sugar
– 1 tablespoon fresh lemon juice
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– ½ cup unsalted butter, cold and cubed
– ¾ cup all-purpose flour
– ¾ cup old-fashioned rolled oats
– ½ cup packed light brown sugar
– ¼ cup caramel sauce, plus extra for drizzling
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish.
2. In a large mixing bowl, combine the thinly sliced Granny Smith apples, granulated sugar, fresh lemon juice, pure vanilla extract, ground cinnamon, and fine sea salt. Toss until the apples are evenly coated.
3. Transfer the apple mixture to the prepared baking dish, spreading it into an even layer.
4. In a separate bowl, combine the cold, cubed unsalted butter, all-purpose flour, old-fashioned rolled oats, and packed light brown sugar. Use your fingertips or a pastry cutter to work the mixture until it resembles coarse crumbs and the butter is pea-sized. Tip: Keeping the butter cold ensures a flakier, more textured topping.
5. Sprinkle the oat topping evenly over the apple layer in the baking dish.
6. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. The filling should be bubbling around the edges.
7. Remove the crisp from the oven and immediately drizzle the ¼ cup of caramel sauce evenly over the hot topping. Tip: Adding the caramel sauce while hot allows it to seep into the crisp, enhancing every bite.
8. Let the crisp cool on a wire rack for at least 15-20 minutes before serving to allow the filling to set slightly. Tip: This resting time prevents a runny filling and makes serving cleaner.
9. Serve warm, optionally with an extra drizzle of caramel sauce.
Zesty with a hint of tartness from the apples, this dessert boasts a wonderfully contrasting texture: a soft, caramel-kissed filling beneath a shatteringly crisp, buttery oat crust. For a playful twist, serve it à la mode with a scoop of vanilla bean ice cream that slowly melts into the warm caramel pockets, or crumble it over morning yogurt for a decadent breakfast treat.
Caramel Apple French Toast Bake
Kick off your holiday morning with a dish that’s basically dessert masquerading as breakfast—this Caramel Apple French Toast Bake is the cozy, decadent treat you didn’t know you needed until now. Imagine all the gooey, caramel-drenched goodness of a caramel apple, baked right into a fluffy, custardy French toast casserole that practically begs to be devoured straight from the pan. It’s the ultimate crowd-pleaser for festive brunches or lazy weekend mornings, guaranteed to make you the hero of the kitchen (or at least earn you some serious bragging rights).
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf (about 16 oz) brioche bread, cut into 1-inch cubes
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/3 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 2 medium Granny Smith apples, peeled, cored, and thinly sliced
– 1/2 cup salted caramel sauce, plus extra for drizzling
– 2 tbsp clarified butter, for greasing
– 1/4 cup chopped pecans, for garnish
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with clarified butter to prevent sticking.
2. Arrange the brioche bread cubes evenly in the prepared baking dish, ensuring they form a single layer for even soaking.
3. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, heavy cream, granulated sugar, pure vanilla extract, ground cinnamon, and freshly grated nutmeg until fully combined and smooth.
4. Pour the egg mixture evenly over the brioche cubes in the baking dish, pressing down gently with a spatula to ensure all bread is submerged and soaked.
5. Scatter the thinly sliced Granny Smith apples evenly over the top of the soaked bread mixture.
6. Drizzle the 1/2 cup of salted caramel sauce generously over the apples and bread, allowing it to seep into the crevices for maximum flavor.
7. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to set the custard and cook the apples through.
8. Remove the foil and continue baking uncovered for an additional 15 minutes, or until the top is golden brown and the center is set with no liquid egg mixture visible.
9. Let the bake rest at room temperature for 10 minutes to allow the custard to firm up slightly for easier slicing.
10. Garnish the top with chopped pecans and an extra drizzle of salted caramel sauce just before serving.
Zesty with a hint of tartness from the apples, this bake boasts a lusciously soft, custard-soaked interior contrasted by a lightly crisped, caramelized top. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist, or pair it with crispy bacon to balance the sweetness—either way, it’s a showstopper that’ll have everyone reaching for seconds.
Caramel Apple Pancakes with Maple Syrup
Picture this: a cozy weekend morning where your kitchen smells like a county fair, but you’re still in your pajamas. These caramel apple pancakes are basically autumn on a plate, with a maple syrup hug that’ll make you forget all about that snooze button you just abused.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1 ¼ cups whole milk
- 2 large pasture-raised eggs, lightly beaten
- 3 tbsp unsalted butter, melted and slightly cooled
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 2 medium Granny Smith apples, peeled, cored, and finely diced
- ½ cup store-bought soft caramel candies, roughly chopped
- 2 tbsp clarified butter, for cooking
- Pure maple syrup, for serving
Instructions
- In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, kosher salt, and ground cinnamon until fully combined.
- In a separate medium bowl, vigorously whisk the whole milk, lightly beaten pasture-raised eggs, melted unsalted butter, granulated sugar, and pure vanilla extract until the mixture is smooth and homogenous.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated; a few small lumps are acceptable to avoid overmixing, which can lead to tough pancakes.
- Gently fold the finely diced Granny Smith apples and roughly chopped soft caramel candies into the batter until evenly distributed.
- Heat a large non-stick skillet or griddle over medium heat (approximately 350°F) and add 1 tablespoon of clarified butter, swirling to coat the surface.
- For each pancake, ladle ¼ cup of batter onto the hot skillet, ensuring they are spaced at least 2 inches apart to allow for spreading.
- Cook the pancakes for 2-3 minutes, or until the edges appear set and bubbles form on the surface and begin to pop.
- Carefully flip each pancake using a thin spatula and cook for an additional 1-2 minutes, or until the underside is golden brown and the center springs back lightly when pressed.
- Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp; repeat the cooking process with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.
- Serve the pancakes immediately while warm, drizzled generously with pure maple syrup.
These pancakes emerge with a delightfully tender crumb, punctuated by pockets of molten caramel and tart apple bits that soften into jammy sweetness. The maple syrup doesn’t just top them—it weaves everything together into a symphony of cozy, buttery warmth. Try stacking them high with an extra sprinkle of cinnamon or a dollop of whipped crème fraîche for a brunch that feels downright luxurious.
Caramel Apple Fudge Brownies
Oh, the holiday season is upon us, and if your sweet tooth is screaming for something that combines chewy, fudgy, and fruity all in one glorious bite, you’ve hit the jackpot. Imagine a brownie so decadent it could make a chocolate fountain jealous, then throw in swirls of homemade caramel and tender apple chunks for a festive twist that’ll have everyone begging for the recipe.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup unsalted butter, clarified
– 1 ½ cups granulated sugar
– ¾ cup Dutch-process cocoa powder, sifted
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour, spooned and leveled
– ½ teaspoon fine sea salt
– 1 medium Granny Smith apple, peeled and finely diced
– ½ cup homemade caramel sauce, slightly cooled
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt 1 cup of clarified butter until just liquid, then remove from heat to avoid burning.
3. Whisk in 1 ½ cups of granulated sugar and ¾ cup of sifted Dutch-process cocoa powder until the mixture is smooth and glossy, about 2 minutes.
4. Tip: Let the mixture cool slightly before adding eggs to prevent scrambling for a fudgier texture.
5. Gradually stir in 3 lightly beaten pasture-raised eggs and 1 teaspoon of pure vanilla extract until fully incorporated.
6. Fold in 1 cup of spooned and leveled all-purpose flour and ½ teaspoon of fine sea salt with a spatula until just combined; do not overmix to avoid toughness.
7. Gently fold in 1 medium peeled and finely diced Granny Smith apple, distributing it evenly throughout the batter.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Drizzle ½ cup of slightly cooled homemade caramel sauce over the batter in a zigzag pattern, then use a knife to swirl it gently into the top layer.
10. Tip: For clean slices, chill the brownies in the refrigerator for at least 1 hour after baking.
11. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter.
12. Tip: Allow the brownies to cool completely in the pan on a wire rack to set the caramel and prevent crumbling.
13. Once cooled, lift the brownies out using the parchment overhang and cut into 12 squares with a sharp knife.
Buttery, rich, and impossibly moist, these brownies boast a deep chocolate base that melds beautifully with the tart apple bits and gooey caramel swirls. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or pack them as a festive treat that’ll steal the show at any holiday gathering.
Caramel Apple Cupcakes with Cream Cheese Frosting
Mmm, picture this: you’re craving the cozy nostalgia of a caramel apple, but you also want something you can actually eat without making a sticky mess of your face (we’ve all been there). These cupcakes are your deliciously clever solution—moist, spiced apple cake meets a swirl of tangy cream cheese frosting, all drizzled with a glossy homemade caramel that’s basically liquid gold. Trust me, one bite and you’ll forget all about that awkward carnival core.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp fine sea salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ cup unsalted butter, at room temperature
– ¾ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– ½ cup whole milk
– 1 ½ cups finely diced Granny Smith apples (peeled and cored)
– 8 oz full-fat cream cheese, softened
– ¼ cup unsalted butter, at room temperature
– 2 cups confectioners’ sugar, sifted
– 1 tsp pure vanilla extract
– ½ cup granulated sugar
– ¼ cup water
– ¼ cup heavy cream
– 2 tbsp unsalted butter
– ¼ tsp fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground nutmeg until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the ½ cup room-temperature unsalted butter with the ¾ cup granulated sugar for 3–4 minutes, until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in 1 tsp pure vanilla extract until just combined.
6. Alternately add the dry flour mixture and the ½ cup whole milk to the wet ingredients in three additions, beginning and ending with the dry ingredients, mixing on low speed until just combined after each addition; do not overmix.
7. Gently fold in the finely diced Granny Smith apples with a spatula until evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
9. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Transfer the cupcakes to a wire rack and let cool completely to room temperature, about 1 hour.
11. While the cupcakes cool, prepare the frosting: In a clean mixing bowl, beat the softened cream cheese and ¼ cup room-temperature unsalted butter on medium speed for 2–3 minutes, until smooth and creamy.
12. Gradually add the sifted confectioners’ sugar and 1 tsp pure vanilla extract, beating on low speed until fully incorporated, then increase to medium-high and beat for 1–2 minutes until light and fluffy.
13. Prepare the caramel sauce: In a small saucepan over medium heat, combine the ½ cup granulated sugar and ¼ cup water, stirring just until the sugar dissolves, then stop stirring and cook without disturbing for 5–7 minutes, until the mixture turns a deep amber color.
14. Immediately remove the saucepan from heat and carefully whisk in the heavy cream, 2 tbsp unsalted butter, and ¼ tsp fine sea salt until smooth and glossy; let cool slightly until thickened but still pourable, about 10 minutes.
15. Frost the cooled cupcakes with the cream cheese frosting using a piping bag or offset spatula.
16. Drizzle the slightly cooled caramel sauce over the frosted cupcakes just before serving.
Dense yet tender from the apples, these cupcakes deliver a warm spice kick that perfectly balances the frosting’s creamy tang. The caramel hardens into a delicate, crackly shell, adding a satisfying textural contrast—serve them slightly chilled to keep that frosting firm, or warm them briefly for a gooey, melt-in-your-mouth experience that’s pure autumn bliss.
Caramel Apple Oatmeal Cookies
Brace yourselves, cookie lovers—these aren’t your grandma’s oatmeal raisin cookies (no offense to grandma). We’re taking the cozy, comforting flavors of a caramel apple and cramming them into a chewy, irresistible cookie that’s basically autumn in edible form. Get ready to make your kitchen smell like a fall festival and your taste buds do a happy dance.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup dark brown sugar, packed
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– 3 cups old-fashioned rolled oats
– 1 ½ cups Granny Smith apples, peeled and finely diced (about 2 medium apples)
– 1 cup soft caramel bits (or chopped soft caramels)
Instructions
1. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and packed dark brown sugar on medium-high speed for 3–4 minutes, until light and fluffy. Tip: Proper creaming incorporates air, which is key for a soft, chewy cookie texture.
3. With the mixer on low, gradually add the lightly beaten pasture-raised eggs and pure vanilla extract, mixing just until combined.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and freshly grated nutmeg.
5. Add the dry ingredients to the butter mixture and mix on low speed until just a few flour streaks remain.
6. Using a sturdy spatula, fold in the old-fashioned rolled oats, followed by the finely diced Granny Smith apples and soft caramel bits until evenly distributed. Tip: Tossing the diced apples in a tablespoon of the measured flour first can help prevent them from sinking to the bottom of the cookies during baking.
7. Scoop dough into 2-tablespoon portions, rolling gently into balls, and place them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are set and golden brown but the centers still look slightly soft. Tip: For perfectly round cookies, gently bang the hot baking sheet on the counter once when they come out of the oven to settle any uneven edges.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Venture beyond the cooling rack and behold your creation: these cookies boast a delightfully chewy texture from the oats, punctuated by soft, tart apple pieces and gooey pockets of melted caramel. The warm spices create a cozy backdrop that makes these an ideal pairing with a cold glass of milk or crumbled over a scoop of vanilla bean ice cream for an instant dessert upgrade.
Caramel Apple Stuffed French Toast
Zesty holiday mornings just got a major upgrade with this decadent twist on a classic. Imagine pillowy French toast cradling a gooey, spiced caramel apple surprise—it’s basically dessert for breakfast, and we’re fully here for it. Perfect for impressing guests or treating yourself to a little festive indulgence.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large Granny Smith apple, peeled and finely diced
– ½ cup light brown sugar, packed
– ¼ cup unsalted butter
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– 8 slices brioche bread, about 1-inch thick
– 4 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup granulated sugar
– ¼ cup clarified butter, for frying
– ½ cup heavy cream, for serving
Instructions
1. In a medium saucepan over medium heat, combine the diced Granny Smith apple, light brown sugar, unsalted butter, pure vanilla extract, ground cinnamon, and freshly grated nutmeg.
2. Cook the mixture, stirring frequently, for 8–10 minutes until the apples are tender and the sauce thickens into a caramel-like consistency; remove from heat and let cool slightly.
3. Tip: For a smoother filling, mash a few apple pieces with the back of a spoon while cooking.
4. Lay out 4 slices of brioche bread and evenly divide the caramel apple mixture among them, spreading it to within ½ inch of the edges.
5. Top each with another slice of brioche to form sandwiches, pressing gently to seal.
6. In a shallow dish, whisk together the lightly beaten pasture-raised eggs, whole milk, and granulated sugar until fully combined.
7. Tip: Let the egg mixture sit for 2 minutes to ensure the sugar dissolves completely for even sweetness.
8. Dip each sandwich into the egg mixture, allowing it to soak for 30 seconds per side until saturated but not falling apart.
9. Heat clarified butter in a large skillet or griddle over medium heat (350°F) until shimmering.
10. Place the soaked sandwiches in the skillet and cook for 4–5 minutes per side, or until golden brown and crisp.
11. Tip: Avoid overcrowding the pan to maintain consistent heat and browning.
12. Transfer the French toast to a wire rack briefly to prevent sogginess.
13. Serve immediately, drizzled with heavy cream for added richness.
Buttery, crisp exteriors give way to a warm, spiced apple center that oozes with every bite. The contrast between the soft custard-soaked bread and the gooey caramel filling is pure magic. For an extra festive touch, serve with a dusting of powdered sugar or a side of vanilla bean ice cream.
Caramel Apple Pull-Apart Bread
Ridiculously easy and dangerously delicious, this Caramel Apple Pull-Apart Bread is the ultimate holiday breakfast hack that looks like you spent hours in the kitchen. Imagine fluffy, buttery layers cradling sweet-tart apple chunks and oozing with homemade caramel—it’s basically dessert masquerading as brunch. Trust me, your family will be fighting over the last sticky-sweet piece before the coffee’s even brewed.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 (16-ounce) can refrigerated biscuit dough, each biscuit quartered
– 2 medium Granny Smith apples, peeled, cored, and finely diced into ¼-inch pieces
– ½ cup unsalted butter, melted and slightly cooled
– ¾ cup packed light brown sugar
– ¼ cup granulated sugar
– 2 teaspoons ground cinnamon
– ½ teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– ¼ cup heavy cream
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with nonstick cooking spray.
2. In a medium bowl, combine the melted unsalted butter, packed light brown sugar, granulated sugar, ground cinnamon, pure vanilla extract, and fine sea salt, whisking vigorously until smooth and fully incorporated.
3. Pour half of this butter-sugar mixture into the bottom of the prepared loaf pan, spreading it evenly with a spatula.
4. In a separate bowl, toss the finely diced Granny Smith apples with 2 tablespoons of the remaining butter-sugar mixture to coat them lightly, which prevents sogginess and ensures even caramelization.
5. Arrange a single layer of quartered biscuit dough pieces in the pan, then scatter half of the coated apple pieces evenly over the top.
6. Drizzle with 2 tablespoons of the butter-sugar mixture, then repeat with another layer of biscuit pieces, the remaining apples, and the remaining butter-sugar mixture.
7. Pour the heavy cream evenly over the top layer, allowing it to seep down between the biscuits for added richness and moisture.
8. Bake on the center rack for 30–35 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out clean, rotating the pan halfway through for even browning.
9. Remove from the oven and let it cool in the pan on a wire rack for exactly 10 minutes—this allows the caramel to set slightly so it doesn’t run everywhere when inverted.
10. Carefully invert the loaf onto a serving plate, tapping the pan gently if needed to release it, and serve warm.
Just out of the oven, this bread boasts a crackly, sugar-crusted top that gives way to impossibly tender, pull-apart layers infused with gooey caramel and soft, spiced apples. For a show-stopping presentation, drizzle with extra warm caramel sauce and a scoop of vanilla bean ice cream—it transforms breakfast into an instant celebration.
Caramel Apple Ice Cream Sundae
A caramel apple ice cream sundae? That’s not just a dessert—it’s a flavor carnival in a bowl, a glorious mash-up of a county fair classic and your freezer’s finest resident. Imagine the sweet-tart punch of a candied apple, now melting luxuriously over cold, creamy scoops—it’s the autumnal party your spoon has been dreaming of.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large Granny Smith apples, peeled, cored, and finely diced
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream, at room temperature
– 4 tablespoons unsalted butter, cut into 1/2-inch cubes
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 quart premium vanilla bean ice cream
– 1/2 cup roasted, salted pecans, roughly chopped
– Whipped cream, for garnish
Instructions
1. In a heavy-bottomed saucepan over medium heat, combine the granulated sugar and water, stirring just until the sugar dissolves.
2. Increase the heat to medium-high and cook the syrup, without stirring, until it turns a deep amber color, approximately 8-10 minutes; swirl the pan gently for even coloring.
3. Tip: Watch closely as sugar can burn quickly; the ideal color is a rich copper.
4. Carefully add the room-temperature heavy cream—it will bubble vigorously—and whisk until fully incorporated and smooth.
5. Reduce the heat to medium-low and whisk in the unsalted butter cubes, one at a time, until the sauce is glossy and emulsified.
6. Stir in the pure vanilla extract and fine sea salt, then remove the caramel from the heat.
7. In a separate skillet over medium heat, sauté the finely diced Granny Smith apples for 5-7 minutes until just tender but still holding their shape.
8. Tip: A brief sauté softens the apples’ bite and helps them meld seamlessly with the caramel.
9. Gently fold the warm apples into the prepared caramel sauce until evenly coated.
10. Scoop the premium vanilla bean ice cream into four serving bowls.
11. Generously ladle the warm caramel-apple mixture over each portion of ice cream.
12. Tip: The contrast of warm caramel against cold ice cream creates a delightful textural experience.
13. Garnish each sundae with a sprinkle of roughly chopped, roasted salted pecans and a dollop of whipped cream.
Heavenly doesn’t begin to cover it. The warm, buttery caramel seeps into the cold, creamy ice cream, while the tender apples offer a bright, tart counterpoint and the pecans add a crucial salty crunch. For a next-level twist, crumble a ginger snap cookie over the top for a spicy kick that cuts through all that decadent sweetness.
Caramel Apple Milkshake with Whipped Cream
Venture beyond the pumpkin spice brigade with this decadent treat that’s basically autumn in a glass, blending cozy caramel vibes with crisp apple freshness for a sip that’ll make you forget all about basic latte art. It’s the ultimate sweet escape that requires zero pie-making skills—just a blender and a serious sweet tooth.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups high-quality vanilla bean ice cream
– 1 cup whole milk, chilled
– 1 large Granny Smith apple, peeled, cored, and diced into ½-inch pieces
– ¼ cup salted caramel sauce, plus extra for drizzling
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– 1 cup heavy whipping cream, cold
– 2 tablespoons granulated sugar
Instructions
1. Place the diced Granny Smith apple pieces into a high-speed blender.
2. Add 2 cups of high-quality vanilla bean ice cream to the blender.
3. Pour in 1 cup of chilled whole milk.
4. Measure and add ¼ cup of salted caramel sauce to the mixture.
5. Incorporate 1 teaspoon of pure vanilla extract into the blender.
6. Sprinkle ½ teaspoon of ground cinnamon over the ingredients.
7. Secure the blender lid tightly and blend on high speed for 45–60 seconds, or until the mixture is completely smooth and no apple chunks remain. Tip: For a thicker shake, add an extra ½ cup of ice cream and blend briefly.
8. Pour the blended caramel apple mixture evenly into two tall serving glasses, filling each about three-quarters full.
9. In a separate chilled mixing bowl, combine 1 cup of cold heavy whipping cream and 2 tablespoons of granulated sugar.
10. Using a hand mixer or whisk, whip the cream on medium-high speed for 2–3 minutes, or until stiff peaks form that hold their shape when the beaters are lifted. Tip: Ensure all utensils are cold to achieve maximum volume in the whipped cream.
11. Spoon or pipe the freshly whipped cream generously on top of each milkshake.
12. Drizzle additional salted caramel sauce over the whipped cream in a zigzag pattern for visual appeal. Tip: Warm the caramel sauce slightly for easier drizzling by microwaving it in a heatproof bowl for 10–15 seconds.
13. Serve immediately with long spoons and reusable straws.
Kick back and savor the creamy, velvety texture that melts into a sweet-tart apple finish with every sip. The whipped cream adds a cloud-like lightness that balances the rich caramel, making it perfect for serving in mason jars with a cinnamon stick stirrer for an extra festive touch.
Caramel Apple Tart with Puff Pastry
Whew, is there anything more quintessentially fall than the glorious union of caramel and apples? This Caramel Apple Tart with Puff Pastry is the low-effort, high-reward dessert that will make you look like a pastry pro without the fuss of a homemade crust. Let’s get baking!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 sheet (about 9×9 inches) frozen all-butter puff pastry, thawed
– 3 medium Honeycrisp apples, peeled, cored, and thinly sliced (about 1/8-inch thick)
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, cubed
– 1/4 cup heavy cream
– 1/2 teaspoon pure vanilla extract
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp paring knife, lightly score a 1-inch border around the edges, being careful not to cut all the way through the dough.
3. Arrange the thinly sliced Honeycrisp apples in a tight, overlapping concentric pattern within the scored border.
4. In a medium saucepan over medium heat, combine the granulated sugar and cubed unsalted butter. Cook, swirling the pan occasionally but not stirring, for 4-5 minutes until the mixture turns a deep amber color. (Tip: Swirling, not stirring, prevents sugar crystals from forming and ensures a smooth caramel.)
5. Carefully and slowly whisk in the heavy cream—the mixture will bubble vigorously. Continue whisking for 1 minute until smooth and combined.
6. Remove the saucepan from the heat and whisk in the pure vanilla extract.
7. Immediately pour the warm caramel sauce evenly over the arranged apple slices.
8. Using a pastry brush, gently brush the exposed 1-inch pastry border with the lightly beaten egg.
9. Sprinkle the turbinado sugar evenly over the egg-washed pastry border.
10. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and deeply golden brown and the apples are tender. (Tip: Rotate the baking sheet halfway through baking for even browning.)
11. Remove the tart from the oven and allow it to cool on the baking sheet for at least 15 minutes before slicing. (Tip: Letting it cool slightly allows the caramel to set, making for cleaner slices.)
Golden, flaky, and impossibly delicious, this tart offers a perfect textural contrast between the buttery, crisp pastry and the soft, caramel-coated apples. Serve it slightly warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an extra decadent touch.
Caramel Apple Blondies with Pecans
Tis the season to get your bake on, and these Caramel Apple Blondies with Pecans are here to save your holiday dessert game from the same-old, same-old. Imagine the cozy warmth of a caramel apple, but in a chewy, gooey bar form that’s basically a hug for your taste buds—with a delightful crunch from toasted pecans that’ll make you want to do a little happy dance. Let’s turn your kitchen into the most delicious corner of the festivities.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup unsalted butter, melted and cooled slightly
– 1 cup light brown sugar, packed
– ½ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 1 cup Granny Smith apples, peeled and finely diced
– ½ cup caramel bits or chopped soft caramels
– 1 cup pecans, toasted and roughly chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, whisk together the melted unsalted butter, packed light brown sugar, and granulated sugar until smooth and well combined, about 2 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter-sugar mixture, whisking vigorously until the mixture is glossy and fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution and avoid lumps.
5. Tip: Gently fold the dry ingredients into the wet mixture using a spatula until just combined—overmixing can lead to tough blondies.
6. Fold in the finely diced Granny Smith apples, caramel bits or chopped soft caramels, and toasted roughly chopped pecans until evenly distributed throughout the batter.
7. Spread the batter evenly into the prepared baking pan, using the spatula to smooth the top into a uniform layer.
8. Tip: Lightly press any exposed pecans or caramel pieces into the surface to prevent burning during baking.
9. Bake in the preheated oven for 30–35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10. Tip: Allow the blondies to cool completely in the pan on a wire rack for at least 1 hour before slicing—this helps them set for clean cuts and enhances the chewy texture.
11. Once cooled, use the parchment overhang to lift the blondies from the pan, then slice into 16 squares with a sharp knife.
Now, get ready to savor these blondies that boast a perfectly chewy center with pockets of melted caramel and tender apple bits, all balanced by the nutty crunch of pecans. Nothing beats serving them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them up for a festive potluck—they’re sure to disappear faster than you can say “holiday cheer.”
Caramel Apple Cobbler with Vanilla Ice Cream
Kick off your holiday season with a dessert that’s basically a warm, gooey hug in a baking dish—this Caramel Apple Cobbler with Vanilla Ice Cream is the ultimate cozy treat. Imagine tender, spiced apples swimming in a rich caramel sauce, topped with a buttery, golden-brown biscuit-like crust that’s begging to be devoured. It’s the kind of dessert that’ll have your family fighting over the last spoonful, so maybe make a double batch to keep the peace!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 6 medium Granny Smith apples, peeled, cored, and sliced into ¼-inch wedges
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- Vanilla ice cream, for serving
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, toss the sliced Granny Smith apples with granulated sugar, ground cinnamon, and ground nutmeg until evenly coated.
- Transfer the apple mixture to the prepared baking dish, spreading it into an even layer.
- In a small saucepan over medium heat, combine melted unsalted butter and heavy cream, stirring constantly until the mixture is smooth and just begins to bubble, about 3-4 minutes.
- Remove the saucepan from heat and stir in pure vanilla extract, then pour this caramel sauce evenly over the apples in the baking dish.
- In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt until well combined.
- Gradually add whole milk to the dry ingredients, stirring gently until a thick, lumpy batter forms—avoid overmixing to keep the topping tender.
- Drop spoonfuls of the batter evenly over the caramel-coated apples, covering most of the surface but leaving small gaps for steam to escape.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cobbler cool for 10 minutes on a wire rack to allow the caramel to set slightly.
- Serve warm, scooping portions into bowls and topping each with a generous scoop of vanilla ice cream.
Fresh from the oven, this cobbler boasts a delightful contrast: the soft, spiced apples meld with the velvety caramel, while the biscuit topping offers a satisfying, cake-like crumb. For a creative twist, try drizzling extra caramel sauce over the ice cream or pairing it with a sprinkle of toasted pecans for added crunch. It’s a dessert that’s as comforting as it is irresistible, perfect for chilly evenings or festive gatherings!
Caramel Apple Monkey Bread
Tis the season for sticky fingers and zero regrets, because we’re about to transform humble dough and crisp apples into a pull-apart masterpiece that’s basically a caramel-coated hug. This Caramel Apple Monkey Bread is the ultimate centerpiece for your holiday brunch or a gloriously messy weekend treat, guaranteed to disappear faster than you can say “seconds, please.”
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 (16-ounce) cans refrigerated buttermilk biscuit dough, each biscuit quartered
– 2 large Granny Smith apples, peeled, cored, and finely diced
– 1 cup granulated sugar
– 2 teaspoons ground cinnamon
– 1/2 cup unsalted butter
– 1 cup packed dark brown sugar
– 1/4 cup heavy cream
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 10-inch Bundt pan, generously greased with clarified butter
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the granulated sugar and ground cinnamon.
3. Toss the quartered biscuit pieces in the cinnamon-sugar mixture until evenly coated.
4. Fold the finely diced Granny Smith apples into the coated biscuit pieces.
5. Arrange the apple-biscuit mixture evenly in the greased Bundt pan.
6. In a medium saucepan over medium heat, melt the unsalted butter.
7. Whisk in the dark brown sugar, heavy cream, vanilla extract, and fine sea salt until fully combined and smooth.
8. Bring the caramel mixture to a gentle simmer, stirring constantly, and cook for exactly 3 minutes until slightly thickened. (Tip: Avoid boiling vigorously to prevent crystallization.)
9. Immediately pour the hot caramel evenly over the layered biscuit and apple mixture in the pan.
10. Place the Bundt pan on a rimmed baking sheet to catch any potential overflow.
11. Bake in the preheated oven for 30–35 minutes, or until the top is deeply golden brown and the caramel is bubbling vigorously around the edges.
12. Remove the pan from the oven and let it cool in the pan on a wire rack for 15 minutes. (Tip: This resting period allows the caramel to set slightly for cleaner inversion.)
13. Carefully invert the warm monkey bread onto a large serving plate. (Tip: Run a thin knife around the edges first if any pieces seem stuck.)
14. Serve warm, allowing guests to pull apart individual pieces.
Caramelized and cozy, this pull-apart bread offers a delightful contrast between the soft, fluffy interior of the biscuits and the tender, tart apple bits nestled within. The rich, buttery caramel sauce seeps into every layer, creating a glossy, sticky glaze that’s impossible to resist. For an extra festive touch, serve it alongside a dollop of cinnamon-spiced whipped cream or a scoop of vanilla bean ice cream to balance the warmth.
Summary
Venture into a world of cozy, irresistible treats with these 20 decadent caramel apple recipes! Perfect for home cooks, this roundup offers endless inspiration for sweet, comforting desserts. We’d love to hear which recipe becomes your favorite—please leave a comment below and share this delicious collection on Pinterest to spread the joy. Happy baking!
