Caramel Apple Cups

I’m so glad it’s November. October was one of heck of a busy month, and while November is shaping up to be the same from a work perspective, I relish the coming days of just putting my head down and getting it all done. October came with a lot of running around. I clocked too many kilometers in my van, and spent a lot of time out and away from the house. This month I’ll be lucky if I get to leave it, as I’m finishing up some big work projects that require me to stay stationed at my desk, but it’s a good month for that, don’t you think? 

No matter how busy this month gets, the one thing that won’t be scratched from the calendar is family supper Sundays. It’s a highlight of my week, for sure, and yesterday we had half of our extended family here for a quick and easy dinner of Ina’s chicken stew topped with my sweet potato biscuits, and a salad made with crisp romaine hearts, tart apple slices, and crunchy pumpkin seeds. We capped the meal off with my sister’s caramel apple cups, the perfect four-bite finish to a seasonal supper, if there ever was one. 

As soon as she arrived with these in hand, I went all paparazzi on her and snapped a few photos so I could share them today. They are a cinch to make, and please the palates of both adults and children alike. Although they do appear diminutive, they are sweet and satisfying, and when topped with a scoop of French vanilla ice cream, they end up as a perfectly sized portion for everyone.

How's November looking for you? Is it a busy or quiet month where you are?

Beth's Caramel Apple Cups

• 2 cup graham cracker crumbs
• 12 tablespoons butter, melted and cooled
• ½ cup powdered sugar
• 4 cups peeled, cored and finely chopped apples 
• 1/3 cup sugar
• ¼ cup brown sugar
• 2 ¼ tablespoons flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Caramel sauce (homemade or store-bought)

Preheat oven to 350°F, and lightly grease a regular muffin tin.

In a medium mixing bowl combine the graham cracker crumbs, butter and powdered sugar with a wooden spoon or spatula.

Distribute the mixture evenly between the 12 muffin cups, pressing along the bottom and sides to make a “cup.” Bake for 5 minutes and cool completely.

Mix the apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl. Transfer to a baking dish and bake for 15-20 minutes, or until apples are slightly softened

Divide the apples evenly between the graham cracker cups. Bake for an additional 8-10 minutes (or until all the melted butter has been absorbed); let cool completely.

Use a knife to loosen the apple cups from pan (they should pop right out). Drizzle with caramel sauce and serve warm, if possible. 

Comments

[Chantelle]

These look so lovely and delicious. I am going to make them tonight for our extended family supper. From the picture they look fairly small. Were they made in the mini-muffin cups or regular size muffin cups?

[Jan Scott]

Hi Chantelle,

Sorry! They were made in regular muffin cups.

Sent from my iPhone

[Chantelle]

They turned out really well overall and the kids and adults loved them. I made a homemade caramel sauce. My two boys enjoyed unwrapping the caramels to help me make it. I did find there was a bit too much butter in the graham crust and I would reduce it next time. Thanks for this fabulous recipe - I will definitely make them again. I can't wait to try more of your recipes and will also check out your new cookbook! Great site - Thank you. CH

[Jan Scott]

Hi Chantelle, 

Im so happy to hear they worked for you and thanks for the heads up about the butter. It did seem like a lot to me as well, but my sister says this is what she uses so I went with it. Ill add a note to the recipe about that and suggest that its reduced slightly. On another note, I couldnt help but notice your email address - do you work or go to school at Queens? I went there many moons ago and was born and raised in Kingston!

Cheers, 
Jan