1-First, make the caramel sauce: Dissolve 1 cup granulated sugar in 1/2 cup water over medium-low heat, then add 1/4 cup unsalted butter. Boil the mixture without stirring until it reaches a deep golden copper color. Remove from heat and carefully whisk in 1/2 cup heavy whipping cream, then stir in 1/2 tablespoon vanilla extract and 1/2 to 1 teaspoon salt. Let it cool to room temperature for about 15 minutes.

2-Next, cook the cinnamon apples: In a pan over medium-low heat, combine 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. Cook for 10-15 minutes until the apples are tender, then set aside to cool.

3-Then, prepare the cinnamon whipped cream: In a bowl, whip 1 cup heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon ground cinnamon until stiff peaks form. This takes about 2-3 minutes with an electric mixer.

4-To assemble: In four cups or jars, layer the whipped cream, cinnamon granola, caramel sauce, and cinnamon apples twice, ending with a drizzle of caramel on top. Refrigerate for 2-3 hours to let the flavors meld. Each serving has about 757 calories, 74.7 grams of sugar, 190.7 milligrams of sodium, 43.3 grams of fat, 94.8 grams of carbohydrates, 4.8 grams of protein, and 114.6 milligrams of cholesterol per trifle.