These Salted Caramel Apple Cups are one of those comforting desserts that feels like a warm hug straight from the oven. I first tasted a version of this combination at a fall farmers market years ago and adapted the proportions and assembly until the texture and balance were just right. The base is a chewy blondie like batter that sets at the edges and stays tender in the center. Topping it with lightly spiced apples brings freshness and brightness, while a drizzle of salted caramel adds the right amount of sweetness and a glossy finish. The final crumble gives a contrast in texture so each bite is chewy, soft, and crisp at the same time.

I remember serving these at a small holiday gathering and watching everyone reach for seconds. The air filled with cinnamon and caramel, and kids and adults both loved the handheld size. They are forgiving to make and flexible enough to adapt to apples you have on hand. If you love apple pies with a caramel twist but want something faster and more portable these cups are a reliable choice. They also reheat beautifully which means leftovers make the next morning feel special.

Ingredients

• Apples: 1 tablespoon butter, 1 cup peeled and chopped apples, 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, pinch of nutmeg. Use a firm apple like Honeycrisp or Pink Lady to hold shape during baking. If you prefer a milder texture choose Gala.
• Batter: 1/2 cup melted butter which is 1 stick, 1 cup brown sugar packed, 1 large egg, 1 teaspoon vanilla extract, 1 cup all purpose flour. Room temperature egg helps emulsify the batter for a chewy tender texture.
• Salted Caramel Sauce: 20 caramels about 5.5 ounces unwrapped, 1 tablespoon heavy cream or water, 1/4 teaspoon kosher salt. I prefer cream for gloss and silkiness but water works in a pinch.
• Crumble: 2 tablespoons butter slightly softened, 5 tablespoons all purpose flour, 1/4 cup brown sugar packed. Rubbing the butter into the flour by hand creates a coarse sand texture that bakes crisp without turning greasy.

Instructions

Preheat and Prep: Preheat the oven to 350 degrees Fahrenheit and generously spray a 12 cup standard muffin tin with cooking spray. Do not use paper liners because the caramel and batter will stick and make removal difficult. A light spritz ensures the cups release cleanly after cooling. Sauté the Apples: In a small skillet melt 1 tablespoon butter over medium heat. Add 1 cup peeled and chopped apples, 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and a pinch of nutmeg. Cook for about 3 minutes until apples are slightly tender. They should still hold a little shape because they will finish cooking in the oven. Remove from heat and set aside to cool slightly. Make the Batter: In a large bowl combine 1/2 cup melted butter and 1 cup brown sugar, whisking until smooth. Beat in 1 large egg and 1 teaspoon vanilla extract until incorporated. Fold in 1 cup all purpose flour until just combined, avoiding over mixing which can make the texture dense. The batter should be thick and spoonable. Prepare the Caramel: Place 20 unwrapped caramels and 1 tablespoon cream in a microwave safe bowl. Heat in 20 second bursts stirring between each until the caramel is fully melted about 60 to 90 seconds total. Stir in 1/4 teaspoon kosher salt for a balanced sweet and savory flavor. Keep the caramel warm so it pours easily. Make the Crumble: Combine 2 tablespoons softened butter, 5 tablespoons flour, and 1/4 cup brown sugar in a small bowl. Use a pastry blender or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse sand. This will bake into a crunchy top that contrasts the tender base. Assemble Cups: Drop about 2 tablespoons of batter into each prepared muffin cup to form a base. Spoon 1 to 2 teaspoons of the sautéed apples onto each portion. Drizzle 1 to 2 teaspoons of the salted caramel over the apples being careful to avoid the tin edges because caramel can stick. Finish with an even sprinkle of crumble on top of each cup. Bake and Cool: Bake for 13 to 16 minutes until the tops are slightly golden and the centers are set but still tender. Allow the cups to cool in the tin for at least 10 minutes. Run a knife around each cup to loosen before removing. Serve at room temperature or warm for 10 to 20 seconds in the microwave for a plush, gooey center.

Storage Tips

Once cooled completely store the cups in an airtight container. At room temperature they will keep well for up to two days, which is ideal if you are serving them the same day. For longer storage place them in the refrigerator where they will keep for up to four days. If you want to freeze for later wrap each cup individually in plastic wrap then transfer to a freezer safe bag. Reheat from frozen in the microwave for 30 to 45 seconds or warm in a 325 degrees Fahrenheit oven for 10 minutes until heated through. Let rest a minute before serving to avoid overly hot caramel.

Ingredient Substitutions

If you need to make dairy free swaps use vegan butter and choose dairy free caramels or make a simple caramel from coconut cream and brown sugar. For a gluten free option replace the all purpose flour with a 1 to 1 gluten free flour blend, though texture may be slightly more tender. Pears can replace apples at equal measure for a different flavor profile. To reduce sugar slightly use light brown sugar in the batter and crumble, which will retain moisture while dialing back sweetness just a touch.

Serving Suggestions

These cups are delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast. For a brunch setting pair them with coffee or a caramel latte. Garnish with a light sprinkle of flaky sea salt to enhance the caramel, or add a few chopped toasted pecans for crunch. They work well on a dessert platter alongside small cookies and fruit, or individually wrapped for a bake sale or potluck.

Cultural Background

The idea of combining apples and caramel is rooted in classic American fall treats like caramel apples. These cups are a deconstructed interpretation that takes those flavors and transforms them into a tender, portable baked good. Variations of apple desserts with streusel or crumble toppings appear in many regional traditions, but the salted caramel finish adds a modern twist that became popular over the last decade as salted sweets rose in prominence in pastry kitchens.

Seasonal Adaptations

In autumn use spiced apple varieties and add a pinch of ground cloves or cardamom for extra warmth. In winter try swapping in poached pears with a splash of brandy in the fruit. In spring and summer reduce the spice and use tart summer apples with a touch of lemon zest in the batter for brightness. Holiday adaptations include adding chopped dried cranberries to the apple mixture for a festive color pop.

Meal Prep Tips

For make ahead convenience prepare the apples and the crumble the day before and store separately. Mix the batter in the morning, assemble just before baking, then refrigerate the filled tin for up to 24 hours. Allow the chilled tin to sit at room temperature for 15 minutes before baking, then add a couple of extra minutes to the bake time because chilled batter will take slightly longer to set. This approach gives you control for hosting or batch baking.

These Salted Caramel Apple Cups are a simple way to bring big fall flavor to any table. Whether you make them for a special occasion or a cozy weekday dessert they are easy to personalize and reliably delicious. I hope you enjoy them as much as my family has.