Caramel Apple Trifles...

I have yet to make it to an apple orchard this year...well, or last year either {it seems I'm rather overdue for some fall time orcharding}. In my experience, caramel apples are only socially acceptable until October 31st {I base my 'experience' on when the grocery stores have their caramel apples on display}. With that said, it looks like it's time for me to make a trip over to the Elegant Farmer for some hayrides, chocolate zucchini bread and apple picking! Until then, here is an amazing recipe for caramel apple trifles from fat and happy...

Caramel Apple Trifle...

Layer Ingredients 
  • 6 ripe strawberries, sliced 
  • Mint leaves, for decoration on top of the trifle 
  • 1/4 cup applesauce 
  • Roughly 2 cups of baked pie crust 
  • Ricotta mascarpone pasty cream (recipe below) 
  • Classic caramel sauce (recipe below) 
  • Sauteed apples (recipe below) 
  • Cinnamon spiced whipped cream (recipe below) 

Ricotta Mascarpone Pastry Cream
  • 1/2 cup apple sauce 
  • 1/2 cup ricotta 
  • 8 oz mascarpone 
  • 1 Tbsp lemon juice 
  • 1 tsp lemon zest 
  • 2 Tbsp sugar 
  • 1/4 tsp cinnamon 
  • pinch of allspice 
  • pinch of salt 

 Classic Caramel Sauce
  • 1/4 cup butter 
  • 1/4 heaping cup brown sugar 
  • 1/4 cup cream 

Brown Sugar Sauteed Apples
  • 3 apples, 1 red delicious, green grannysmith, jonagold (or pick your three favorites, using various apples will give you the best texture to the finished product) 
  • 2 Tbsp butter 
  • 2 Tbsp brown sugar, heaping 
  • squeeze of lemon 
  • pinch of salt 
  • 1/4 tsp cinnamon 

Cinnamon Spiced Whipped Cream
  • 1/4 cup heavy whipping cream 
  • 2 Tbsp sugar 
  • pinch of cinnamon 
  • splash of vanilla extract 

  • Decide on your container, I used a variety of glass 'vases' and canning jars; try using a large glass punch container or small individual glass dessert dishes. 
  • Lightly mix all of the ingredients for the pastry cream together. 
  • For the caramel, melt the butter and the sugar together, let that come to soft boil. Carefully whisk in the cream; simmer for 10 minutes. 
  • To saute the apples, peel and dice the apples, place in a large saute pan with all the other ingredients. Cook over medium heat for about 5 minutes, tossing often. *I didn't want these mushy like a pie but rather I wanted them to have some bite to them; cook to your preferred doneness. 
  • For the pie crust,use a pre-made or homemade pie crust recipe (or substitute cake or phyllo dough). 
  • Let everything cool off to room temperature, then layer away. 
  • Start with a layer of the sauteed apples, drizzle with the caramel, scoop in the apple pastry cream and a spoon of the applesauce, add a layer of broken pie crust and then start over with the sauteed apples. 
  • I added the sliced strawberries on the top layer, then topped it off with the spiced whipped cream and fresh mint leaves. 
  • For the whipped cream, use a hand mixer or wand and begin to whip the cream and sugar until it begins to hold a peak. 
  • Add in the pinch of cinnamon and splash of vanilla extract, continue to whip until desired stiffness is reached. 
  • Serve immediately or store in the fridge for a few hours until ready to serve. 
{recipe/photos via fatandhappy}



The Baker said...

This looks so good! Fall is one of the best times of the year for one reason, you have a excuse to make all your favorite fall foods!


Heather said...

Looks amazing!!!!


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