I wait all year for the cold weather so I can break out my favorite caramel apple desserts.
As you know, caramel is made using lots of sugar and lashings of cream and butter. It’s rich and sweet, which is my favorite combination.
But since caramel is so sweet, it’s nice to pair it with something slightly tart to help balance it out.
That’s why you so often see caramel in desserts with fresh, juicy apples.
I’m partial to a slice of caramel apple cheesecake, but if you’re a fan of the classics, you might want to bookmark the recipe for apple pie bars!
Apple crisp is a nice and easy dessert you can make last minute.
It has all of the same delicious fall flavors as an apple pie, but it takes half the time to make and bake.
I typically like to add a scoop of ice cream to my bowl, and I don’t think I’ve ever eaten it without caramel.
Caramel and apple are best friends, and when you drizzle even just a tiny amount over this, you’ll fight for seconds.
Cheesecake bars are a fantastic dessert to make. They’re super easy, wonderfully creamy, and incredibly versatile.
Bake it plain, and you can top it with anything from fresh fruit and compote to chocolate ganache and cookie crumbs.
But if you want something tart, spiced, and loaded with texture, you’ll just have to try this caramel apple recipe with crumbly brown sugar and oat streusel.
If you look closely, you can just about see the apple slices peeking out from under the crunchy oat topping in that picture.
This recipe uses thinner apple slices to ensure everything is tender rather than adding big chunks of apple, which will soften on the outside while the inside might not cook fully.
It’s a clever way to guarantee you get the right textures since this dish doesn’t bake as long as a traditional pie.
I happen to adore the chewy texture you get in the above recipe. Of course, it’s all down to the oats, though I know plenty of people aren’t fans.
So, if you like the idea but prefer something less oat-flavored, this recipe is for you.
Instead of an oat crumble base and topping, you’ll make a simple buttery shortbread dough.
It will need to be pre-baked before you add the apple filling, otherwise, it might be soggy.
Although the recipe calls for oats in the streusel, feel free to leave it out. You’ll just need to add a bit of extra flour instead.
Did you reach for those ruby red apples when you were a kid, or did you prefer this type of soft and sweet caramel apple?
The difference between the two is the texture of that sweet coating.
The red apple caramel is cooked until the sugar reaches ‘hard crack’ (300°F), making it firm and crunchy.
For this version, you only need to cook the caramel until it reaches 235°F – 240°F. That way, it will set, but it stays wonderfully soft and chewy.
To make these really pop, try dipping them in dark chocolate once the caramel has set.
Or, for some fun texture, try striping them with dark and white chocolate using a piping bag.
What’s the difference between a Dutch apple pie and an all-American apple pie? It’s all in the topping.
Most apple pies here in the states are covered with a layer of pastry.
Sometimes it’s lattice, or I love when people make them fun using cookie cutters and fall shapes.
But rather than another layer of heavy pastry, this recipe calls for a crumbly streusel topping. Not only is it easy to make, but it’s so much easier to apply!
Trust me; if you’ve ever had to make more than a few pies at once, this will be a game-changer.
Just make the streusel and pile it on. There’s no need to make it look pretty. The oven does all the work!
When Fall is finally in full swing, my local supermarket sells little tubs of thick, dreamy caramel.
I just can’t resist, and I spend many evenings dipping apple slices in front of the TV.
So, needless to say, this dish is calling my name! It’s such a fun and clever way to get kids to eat more fruit, and it’s terrific for parties and BBQs.
I like to use a mixture of apples, so there’s some sweet and some tart.
Also, I prefer to drizzle chocolate over the top rather than adding the chips, which can be a bit hard.
For decoration, I think chopped nuts and sprinkles look fantastic.
I know the name isn’t the most appealing, but when you see how easy a dump cake is to make, you’ll be hooked.
Start by mixing the store-bought apple pie filling with cinnamon and nutmeg. That goes right into the greased baking dish.
Over this, you’ll add a layer of caramels, spreading them evenly over the apple filling, followed by a dry cake mix.
I used vanilla because it was all I had, but I think a spiced cake would be extra tasty.
Finally, pour melted butter over the top and bake. I know you’ll have the urge to stir, but resist! Trust the process, and you won’t be sorry.
As a baker, even I have to admit that making and working with pastry can be a pain.
It’s temperamental, and if it’s warm in your kitchen, you’ll probably find it sticks to the table.
One way to have that delicious apple goodness of a pie without the hassle is to make cobbler instead.
The fillings are more or less the same, but instead of making pastry, you’ll make a simple pancake-like batter that gets poured over the top and baked.
How cute do these individual caramel apple trifles look? What a fun and easy way to serve dessert.
At first glance, I actually thought these were a breakfast dish.
The creamy layer looks a little like yogurt and chia seeds, which would make a terrific overnight oat option.
But that’s not yogurt. It’s thick and airy cinnamon whipped cream!
Traditional homemade ice cream starts with an egg custard base.
You’ll essentially make crème anglaise by heating milk and sugar before whisking that into egg yolks.
This is what makes ice cream super-rich and decadent.
What really caught my eye with this recipe was that the custard base is also infused with tea.
It’s a subtle but wonderful addition to this, so please don’t skip that step.
This might just be the ultimate fall cake. I love that the sponge is loaded with apple and spices, making it super sweet and warm.
Plus, the fruit will ensure the crumb is nice and moist, too.
Even though the frosting is caramel flavored, I still went ahead and added a thick layer right in the middle.
You can never have too much, in my opinion.
You’ll only need five ingredients to make these, but I bet they’ll get you more compliments than any other cake truffle you’ve made.
Technically, these are cookie truffles since the recipe calls for vanilla sandwich cookies.
But the texture is just like a cake pop, thanks to the added cream cheese.
The apple flavor comes from apple butter, which you can find in most stores. Although, making your own is always a fun option.
You can also use this to make caramel pumpkin spice truffles. Just use pumpkin butter instead!
Whoopie pies are such a unique dessert, and I love how versatile they are.
I always liken them to American macarons.
Ours are bigger, of course, but just like macarons, they can be super colorful, and there are so many flavor combinations to try.
For this recipe, you’ll make spiced apple whoopie pie cakes.
Pair that with indulgent caramel condensed milk filling, and you won’t be able to stop at one.
I want to say that this is a healthy dessert to feed the family. But the truth is, it’s a thick cookie covered in cream cheese frosting and caramel.
But you know what? Dessert shouldn’t be healthy!
We all deserve to indulge, and at least with this insanely delicious cookie pizza, the kids will get some fruit in the mix too.
I need to start this with a warning: if you put a small bowl of this caramel apple dip out for your guests, it will disappear in minutes.
Expect to be asked for more for the rest of the day.
This is more or less a faux-cheesecake dip covered in caramel.
And then there are those scrumptious toffee bits on top that add amazing crunch and a touch of salt.
So, just start with a double batch and maybe have another bowl in reserve, just in case.
Move over carrot cake; there’s a new fruity cupcake in town!
The cupcakes are full of warm spices, like cinnamon and nutmeg, and there is a generous helping of sour cream to ensure these stay moist.
But that’s not all. The sponge is also brimming with chopped apples.
Those juices will infuse into the crumb as they bake and leave you with a fruity and super tender cupcake.
I know you probably won’t ever tire of fresh, warm, sticky cinnamon rolls.
But if you ever just want to try something different, this recipe will knock your socks off.
Amazingly, you can have these babies on the table in just an hour. The dough doesn’t need extensive proofing, but the rolls are still beautiful and soft.
The filling consists of diced apple, cinnamon sugar, and caramel. There’s also caramel drizzled over the top for good measure.
If you’re craving apple desserts but don’t feel like making a huge pie, these caramel apple tartlets are the next best thing.
Feel free to use store-bought apple pie filling, but this recipe is pretty straightforward.
Just cook apple slices with sugar, brown sugar, cinnamon, allspice, ginger, and salt.
After around five minutes, stir in cornstarch and cook until thick. Let this cool before adding it to the pastry cups.
I probably make soft pumpkin cookies once a month during the fall and winter months.
But this year, I might have to add these caramel apple cookies to my rotation.
The spiced cookie will melt in your mouth, but the shredded Granny Smith apples provide a lovely tart taste.
There’s also apple juice in the frosting, which is pretty unique. I used apple cider for a smoother finish, but whatever you have on hand will work.
Brown sugar is the key to getting a caramel flavor in the frosting, but you can use white if that’s all you have.
Try adding toffee bits on top if you want extra caramel flavor.
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