1- Remove the saucepan from heat and slowly whisk in 1/2 cup heavy whipping cream to avoid splatters, then stir in 1/2 tablespoon vanilla extract and 1/2 to 1 teaspoon salt. Let the sauce cool to room temperature for smooth layering later.

2- Next, prepare the cinnamon apples by combining 3 peeled and diced Granny Smith apples, 2 teaspoons lemon juice, 1/8 teaspoon nutmeg, 1 1/2 teaspoons cinnamon, and 4 tablespoons packed brown sugar in a pan.

3- Cook this mixture over medium-low heat until the apples turn tender, which takes about 10-15 minutes, then set it aside to cool for easier handling.

4- Now, make the cinnamon whipped cream by whipping 1 cup heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon ground cinnamon until stiff peaks form, giving you a stable, flavorful topping.

5- Assemble the trifles in 9-ounce glasses or jars by starting with a layer of whipped cream, followed by 1 cup cinnamon granola, caramel sauce, and cinnamon apples. Repeat the layers for extra depth and drizzle extra caramel sauce on top for a finishing touch.

6- Refrigerate the assembled trifles for 2-3 hours before serving to let the flavors meld together, enhancing the overall experience of this easy caramel apple trifle dessert.