Imperial Sugar
Imperial Sugar

Individual Apple Crisp Trifles

Individual Apple Crisp Trifles imperial


Praline Crisp

Sautéed Apples

  • 4 large Granny Smith apples, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup Imperial Sugar Light Brown Sugar

Brown Sugar Cream Cheese Filling


  1. For Praline Crisp, preheat oven to 350°F.  Line a baking sheet with a silicone mat.  Set aside.
  2. In a large bowl combine all crisp ingredients and stir until coated evenly.
  3. Spread mixture onto silicone mat and bake for 15 minutes, stirring once halfway through baking.
  4. Remove from oven and allow to cool completely.
  5. Break into pieces and use immediately or store airtight for up to a week.
  6. For Sautéed Apples, combine butter and apple slices In a large skillet. Cook over medium heat for 6-7 minutes, stirring frequently, until apples are soft. 
  7. Sprinkle with salt, cinnamon and brown sugar, stirring to coat. Cook for an additional 3 minutes, stirring constantly until sugar is dissolved.
  8. Remove pan from heat and allow apples to cool completely.
  9. Use immediately or store airtight in refrigerator for up to 3 days.
  10. Brown Sugar Cream Cheese Filling:  In bowl of your stand mixer fitted with whisk attachment mix cream cheese and brown sugar together for 2-3 minutes on medium speed until combined and creamy, scraping sides of bowl as necessary. 
  11. Add in powdered sugar and vanilla and mix for 1 more minute until smooth.
  12. Use immediately or store airtight refrigerated for up to 5 days. When ready to use bring back to room temperature.
  13. To asseble trifles, you will need four (4) 8-10 ounce jars.  Spoon 2 tablespoons of Praline Crisp into bottom of each jar.  Top with 1/4 of sautéed apples.  Spoon or pipe 1/4 of cream cheese filling on top of apples and top with 1-2 tablespoons more of Praline Crisp.  Serve immediately or store assembled for up to 3 days.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.