Carmel Apple Dessert

This no-bake apple dessert sits somewhere between a fruit salad and a custard. A quick stovetop custard made from egg, sugar, flour, and pineapple juice gets cooled and folded together with diced apples, crushed pineapple, and whipped topping into a fluffy, creamy bowl.

The apple cider vinegar in the custard is barely detectable, but it cuts through the sweetness and keeps the whole thing from tasting cloying. It’s the same principle as adding salt to caramel.

Crushed peanuts go on right before serving so they stay crunchy. Stir them in too early and they absorb moisture and go soft.

Kitchen Tips

• Stir the custard constantly over medium heat. It goes from liquid to thick in about 5 minutes, and it scorches fast if you walk away.
• Cool the custard completely before folding in the whipped topping. Warm custard melts the topping and turns the dessert thin and runny.
• Use firm, tart apples like Granny Smith. Soft varieties turn mushy in the custard and lose their crunch.
• This tastes better after chilling for a few hours. The custard sets up more and the flavors meld.

Variations

• Use Snickers bars chopped up instead of peanuts for a candy-bar-inspired version.
• Add a drizzle of caramel sauce over the top for a true caramel apple experience.
• Fold in mini marshmallows for a fluffier, more dessert-salad feel.