Apple and Honey Trifle Cups to Ease You Into Fall (& Rosh Hashanah)

  • There are so many things to love about the fall, but I especially love the delicious apple recipes that are so easy to throw together. And with Rosh Hashanah around the corner, I’ve got a fun trifle recipe that incorporates the two major ingredients of this holiday; apples and honey. For an adorable, trendy swap, I used individualized 4 oz. mason jars instead of the traditional large glass serving dish. Each cup is layered with cubed honey cake, spiced apples, and freshly whipped cream.

    Easy Apple and Honey Trifle Recipe

    Apple and Honey Trifle Cups

    There are so many things to love about the fall, […]

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    Published:
    Prep Time:
    Servings: 8 cups

    Ingredients:

    • For the Apples:
    • Apple: 1, diced into 1/2 inch cubes
    • Honey: 2 Tablespoons
    • Orange Juice: 1 Tablespoon
    • Orange Zest: 1/8 teaspoon
    • Cinnamon: 1/4 teaspoon
    • Honey Cake: 1/2 loaf, cut into 1 inch cubes
    • For the Whipped Cream:
    • Whipping Cream: 1/2 pint
    • Honey: 2 Tablespoons

    Directions:

    Step 1: In a medium-sized bowl, toss the diced apple with the honey, orange juice, zest and cinnamon and set aside. 

    Step 2: Add the whipping cream and 2 tablespoons of honey to the bowl of your stand mixer and whisk on high speed for about a minute or until stiff peaks form.

    Step 3: Start layering your trifle cups by adding 4-5 cubes of honey cake to the bottom of a 4 oz glass jar. Then add about two spoon fulls of the apple mixture. Then add a dollop or two of the whipped cream. Finish it off by adding another couple of honey cake cubes and a spoonful of the apple mixture.

    Step 4: Repeat the layering steps for the rest of the jars.

    Step 5: These are delicious served immediately after layering, but if you have a coupe of hours to spare, cover each jar with plastic wrap and refrigerate for 4-8 hours so the flavors can mingle and the cake can soften. 

    *If you're looking for a parve alternative, swap the whipping cream for a non-dairy option. Homemade coconut whipped cream is really easy to make at home. All you need to do is chill a can of full fat coconut milk in the fridge overnight. When you're ready to whip, add the contents of the can (except for the liquid, reserve that for smoothies) along with 1 tablespoon of honey and whip on high sped until stiff peaks form.  

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