Ingredients:
For the Caramel Sauce:
1 cup (207g) granulated sugar 
1/2 cup (120ml) water 
1/4 cup (56g) unsalted butter 
1/2 cup (120ml) heavy whipping cream 
1/2 tbsp vanilla extract 
1/2 to 1 tsp salt 
For the Cinnamon Apples:
3 Granny Smith apples, peeled and diced 
2 tsp lemon juice 
1/8 tsp nutmeg 
1 1/2 tsp cinnamon 
4 tbsp (56g) packed brown sugar
For the Cinnamon Whipped Cream and Granola:
1 cup (240ml) heavy whipping cream
1/2 cup (58g) powdered sugar
1 tsp ground cinnamon
1 cup cinnamon granola (store-bought or homemade) 
Instructions:
Make the Caramel Sauce:
In a medium saucepan, combine the granulated sugar and water. Cook over medium-low heat for 3-5 minutes, until the sugar is dissolved.
Add butter and melt, then bring the mixture to a boil over medium heat. Do not stir—let it boil until it turns a deep golden copper color (10-15 minutes).
Remove from heat and slowly whisk in the heavy cream (careful, it will bubble!).
Add vanilla extract and salt. Stir and let cool. The sauce will thicken as it cools.Prepare the Cinnamon Apples:
Wash, peel, and dice the apples into bite-sized pieces. In a pan, combine the apples, lemon juice, nutmeg, cinnamon, and brown sugar. Toss to coat evenly. Cook over medium heat for 10-15 minutes, until the apples soften. Let cool for 10-15 minutes.Make the Cinnamon Whipped Cream:
In a large mixing bowl, whip the heavy whipping cream, powdered sugar, and cinnamon on high speed until stiff peaks form.Assemble the Trifles:
In 4 jars or cups, add a layer of cinnamon whipped cream. Top with 2 tablespoons of granola, then drizzle with 1 tablespoon of caramel sauce. Add 2 tablespoons of cooked apples. Repeat the layers, finishing with a drizzle of caramel sauce on top.Serve or Chill:
These trifles can be enjoyed right away, but they taste even better after chilling for 2-3 hours. Best eaten within 1-2 days.
Enjoy your Caramel Apple Trifles—the perfect autumn treat! 
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