Servings: 4

Caramel Sauce*: subheading: Caramel Sauce*:
1/2 cup sugar ½ cup sugar
3 tbsp salted butter, cubed, room temperature 3 tbsp salted butter, cubed, room temperature
1/4 cup heavy cream, room temperature ¼ cup heavy cream, room temperature
 
Cinnamon Apples: subheading: Cinnamon Apples:
3 apples, diced 3 apples, diced
2 tsp lemon juice 2 tsp lemon juice
1/8 tsp nutmeg ⅛ tsp nutmeg
2 tsp cinnamon 2 tsp cinnamon
6 tbsp brown sugar 6 tbsp brown sugar
1 tbsp butter 1 tbsp butter
 
Cinnamon Whipped Cream: subheading: Cinnamon Whipped Cream:
1 cups whipping cream 1 cups whipping cream
1/2 cup powdered sugar ½ cup powdered sugar
1 tsp ground cinnamon 1 tsp ground cinnamon
 
1 cup Cinnamon Granola (I used this one) 1 cup Cinnamon Granola (I used this one)

To make the caramel: subheading: To make the caramel:
Add the sugar in an even layer to the bottom of a medium saucepan.
Heat sugar on medium-high and whisk until the sugar has melted, about 5 minutes. The sugar will lump together, but eventually melt.
Continue whisking until the temperature reaches 350 degrees or the sugar has turned an amber color. It will reach 350 degrees very quickly after all the sugar has melted. Watch it very closely. It goes from nice caramel to burned very quickly.
Remove caramel from heat and add butter. Whisk until melted and combined. Mixture might bubble a bit.
Add the heavy cream and whisk until incorporated.
Cool caramel to room temperature.
To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
Add butter and cook apples for about 15 to 20 minutes, or until at preferred softness.
Allow to cool for 15 to 20 minutes.
To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10 to 15 minutes.
Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
Add powdered sugar and cinnamon and whip until it you get stiff peaks.
Once everything is made a ready, build the trifles.
Pipe an even layer of whipped cream into the bottom of the cup or jar you are using.
Add about 2 tbsp granola in an even layer.
Drizzle caramel over granola.
Spoon apples over caramel.
Repeat layers 14 to 17, then drizzle more caramel over the tops of each trifle.
Store in the fridge for 2 to 3 hours, or until ready to serve.

You can replace the caramel sauce with a store-bought sauce, if preferred.  You can replace the caramel sauce with a store-bought sauce, if preferred.