Caramel Apple Cups

A miniature apple pie with caramel. What more is there? If you are asking for fall in a bite, here it is. This amazing little American piece is delicious and does taste like fall in a cup, a very sweet cup.

Makes about: 12 cups

Takes about: 1 hour

Difficulty: 2 out of 5

Prep:

Preheat the oven to 350 degree F and butter a muffin pan - generously.

Ingredients:

Caramel - (you'll have left over caramel)

1/2 cup brown suger

6 tablespoons unsalted butter

14 ounce can sweetened condensed milk

2 tablespoons light corn syrup

1 teaspoon vanilla extract

Apples -

1 cup chopped apples

1 tablespoon unsalted butter

1 tablespoon brown sugar

1/2 teaspoon cinnamon

pinch of nutmeg

Batter -

1/2 cup unsalted butter - completely soft

1 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 cup flour

Crumble -

2 tablespoons unsalted butter - slightly softened

5 tablespoons flour

1/4 cup brown sugar

Instructions:

- Step 1 - Chop the Apple

Peal, core, and chop 1-2 apples into 1/2 inch piece until you get a cup with of apple chunks.

- Step 2 - Dissolve Brown Sugar in Butter

In a medium sauce pan dissolve 1/2 cup of brown sugar and 6 tablespoons of unsalted butter.

- Step 3 - Bring Everything to 225 Degrees F

Once the brown sugar has dissolved add in a 14 ounce can of sweetened condensed milk, 2 tablespoons of light corn syrup, and 1 teaspoon of vanilla extract.

Place a candy thermometer into the caramel and bring to a boil.

Mix constantly until the caramel reaches 225 degrees F.

- Step 4 - Cool Caramel

Once the caramel reaches 225 degrees F pull it off the hot stove and let rest until needed mixing throughout the steps.

- Step 5 - Make Apple Filling

In a large skillet, melt 1 tablespoon of unsalted butter.

Once the butter has melted add the 1 cup of chopped apples, 1 tablespoon of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of nutmeg.

Cook the apple mixture until the apples start to become a little soft and set aside until needed.

Don't over cook the apples because these apples will also have an opportunity to cook in the oven.

PS: Don't forget to mix the caramel.

- Step 6 - Start Batter

In a medium bowl, mix together 1/2 cup of unsalted butter that is soft and 1 cup of brown sugar until fluffy.

- Step 7 - Add Wet Ingredients to Batter

Add the 1 egg and the 1 teaspoon of vanilla extract until completely mixed together.

PS: Don't forget to mix the caramel.

- Step 8 - Add the Flour

Once the batter is soft, add the 1 cup of flour and mix until the batter resembles cookie batter.

Once mixed, set aside until needed.

- Step 9 - Make Crumble

In a small bowl, using a folk, mix together 2 tablespoons of unsalted butter that is slightly softened, 5 tablespoons of flour, and 1/4 cup of brown sugar until crumbly.

PS: Don't forget to mix the caramel.

- Step 10 - Start the Apple Cups

The first layer is the cookie batter that was made in step 6.

Using 1-2 tablespoons of batter, press it into the bottom of the muffin tin until the bottom is completely covered.

PS: Don't forget to mix the caramel.

- Step 11 - Next Layer: Apples

Using a spoon, spoon a layer of apples into each cup.

- Step 12 - Spoon in Caramel

Spoon a healthy (large) dollop of caramel onto the apples

Make sure the caramel does not touch the tin.

The caramel that is leftover can be saved in the fridge, used on apples, or eaten with a spoon.

- Step 13 - Spread the Crumble

Sprinkle the crumble over the tops of all the cups covering them completely.

- Step 14 - Bake!

Bake the apple cups in the oven for 13-16 minutes - or until the tops have browned.

- Step 15 - Let Cool

Let the cups cool completely in the tin.

Once they have cooled, twist to make sure they are loose. If they are not loose, take a knife around the ends to loosen them up.

- Step 16 - Enjoy the Cups!

Enjoy these sweet little cups because they may be sweet, but they are precious too.

I found this recipe on "The Girl Who Ate Everything," but I changed the caramel recipe and a few other small things.