Yield: approximately 2 cups
6 Granny Smith apples, peeled, cored, and chopped
1½ cups firmly packed light brown sugar
3 tablespoons fresh lemon juice
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
1 (12-ounce) jar hot caramel topping
1. In a medium saucepan, combine apples, brown sugar, lemon juice, cinnamon, vanilla, and salt. Cook over medium-high heat, stirring occasionally, until apples are tender and there is little liquid left, approximately 20 minutes. Let cool completely. Add caramel topping, stirring to combine. Store, covered, in the refrigerator for up to 3 days.
Note: We used Smucker’s Hot Caramel Topping, which can be found in most grocery stores or online at smuckers.com.
Pictured with Caramel Apple Stack Cake