Ingredients
4 medium apples (Honeycrisp, Fuji, or Gala), peeled, cored, diced into ½-inch pieces
1 tablespoon lemon juice
¼ cup packed brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons unsalted butter
1 cup caramel sauce (store-bought or homemade, thick consistency)
8 ounces full-fat cream cheese, softened
½ cup sifted powdered sugar
1 teaspoon vanilla extract
Crumble Topping: ½ cup all-purpose flour, ¼ cup brown sugar, 3 tablespoons cold butter (cut into cubes), ¼ cup chopped pecans, 1/8 teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease 8 ramekins or dessert cups.
In a bowl, toss apples with lemon juice, brown sugar, cinnamon, and nutmeg. Melt butter and sauté apple mixture until tender (5-7 minutes). Cool slightly.
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in ½ cup cooled apple mixture.
Divide ¼ cup caramel sauce into prepared cups. Layer equal portions of cream cheese mixture (about ½ cup each). Top with remaining apple pieces.
Sprinkle crumble topping (combine flour, brown sugar, cold butter, pecans, cinnamon, and mix until crumbly) over each cup. Bake 20-25 minutes until golden and bubbly.
Cool 10 minutes before serving.
Notes
Apples vary in juice content; adjust caramel amount if needed.
For vegan option: Substitute cream cheese with cashew-based cheese, use plant-based butter.
Crumble can be made ahead and stored at room temperature overnight.
Container: Store leftovers refrigerated for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Fall Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 42g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg