These Mini Caramel Apple Cups are a delightful, easy-to-make dessert that combines warm, cinnamon-spiced apples with buttery crescent dough and a luscious caramel drizzle. Perfect for fall gatherings, parties, or a cozy night in, these bite-sized treats are ready in under 30 minutes and can be customized with your favorite toppings like whipped cream or ice cream. They’re a guaranteed hit for apple lovers!

Total Time: 25–30 minutes
Prep Time: 10–15 minutes
Cook Time: 12–15 minutes
Servings: 8 cups

Ingredients

For the Apple Filling:

• 2 large apples (Granny Smith or Honeycrisp), peeled and diced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• Pinch of salt

For the Cups:

• 1 can (8 oz) refrigerated crescent roll dough or pre-made mini tart shells
• Non-stick cooking spray or butter (for greasing muffin tin)

For the Caramel:

• ½ cup caramel sauce (store-bought or homemade)

Optional Toppings:

• Whipped cream or vanilla ice cream
• Crushed pecans or walnuts
• Extra caramel sauce for drizzling

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard muffin tin with non-stick cooking spray or butter.
2. Prepare the Dough Cups: Unroll the crescent roll dough and separate it into triangles (or cut into squares). Gently press each piece into the muffin tin cups, shaping them to form small cups that cover the bottom and sides. Set aside.
3. Make the Apple Filling: In a medium skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, vanilla extract, and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the apples are tender and caramelized. Remove from heat and let cool slightly.
4. Assemble the Cups: Spoon the apple filling evenly into each dough cup, filling them about ¾ full. Drizzle a small amount of caramel sauce over the top of each apple-filled cup.
5. Bake: Place the muffin tin in the preheated oven and bake for 12–15 minutes, or until the dough is golden brown and cooked through.
6. Cool and Serve: Allow the cups to cool in the tin for 3–5 minutes, then carefully remove them. Top with whipped cream or a small scoop of vanilla ice cream, a sprinkle of crushed pecans or walnuts, and an extra drizzle of caramel sauce, if desired.

Tips & Variations

• Quick Hack: Use pre-made mini tart shells to save time—no dough prep needed!
• Spice It Up: Add a pinch of nutmeg or ground ginger to the apple filling for extra warmth.
• Flakier Option: Substitute crescent roll dough with puff pastry for a lighter, flakier texture.
• Gluten-Free Version: Use gluten-free crescent roll dough or tart shells and ensure the caramel sauce is gluten-free.
• No-Bake Twist: Use pre-baked tart shells and skip the oven. Cook the apple filling as directed, cool slightly, and fill the shells. Chill for 10 minutes to set before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F (150°C) oven for 5–7 minutes to refresh.
• Make Ahead: Prepare the apple filling a day in advance and store in the fridge. Assemble and bake when ready.

These Mini Caramel Apple Cups are the perfect blend of sweet, buttery, and spiced flavors in a portable, poppable form. Share your creations with us using #CaramelAppleCups and let us know how you customized yours! Want a printable recipe card or step-by-step images? Just let me know!

Categories: Dessert, Fall Recipes, Easy Desserts, Apple Desserts, Party Food