Ingredients:

  • 2 large Granny Smith apples, peeled and finely diced
  • 2 tbsp unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 12 oz gingersnap cookies
  • 1/2 cup salted caramel sauce

Instructions:

  1. Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for 5-8 minutes, stirring frequently, until the apples are tender and the liquid has reduced to a thick, mahogany glaze. Stir in the lemon juice and remove from heat to cool completely.
  2. In a chilled bowl, combine the cold heavy cream, powdered sugar, vanilla, and salt. Beat on medium-high speed until stiff peaks form.
  3. Line a 9 x 5 loaf pan with plastic wrap, leaving a generous overhang on all sides. Spread a thin layer of whipped cream on the bottom.
  4. Place a single layer of gingersnap cookies on top, breaking them to fit the gaps. Spread one-third of the whipped cream over the cookies, followed by one-third of the cooled apple mixture.
  5. Repeat the layers (cookies, cream, apples) until all ingredients are used, finishing with a smooth layer of cream on top.
  6. Fold the overhanging plastic wrap loosely over the top and refrigerate for at least 4 hours, or overnight.
  7. Lift the cake out using the plastic wrap, slice with a warm knife, and drizzle with salted caramel sauce.