This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe

Caramel Apple & Croissant Dessert with Gruyère! Trust me… It adds the most amazing complexity and it just works…also, happy V day!

I used a 6.5 inch cast iron skillet to serve 2, but you can easily use an 8 or 10 inch one because I had some leftover apple, just add another croissant to cover the top.

If you love apple desserts, you have to try my Apple Caramel & Brioche Pudding!

Why You’ll Love Caramel Apple Croissant & Gruyère

Apart from being absolutely delicious, it’s super easy to make! Every time I make apple desserts it reminds me of the Evil Queen in Snow White lol. The croissant gives it that buttery touch. You do get the natural sweetness of the apple, but the caramel makes it so much better. Trust me… It is EPIC!

Substitutions

I used Gruyère, but you can use your favorite cheese. As for the apples, I used pink cripps but you can use your favorite ones!

Caramel Apple & Croissant Dessert with Gruyère

By Nadia Aidi
Caramel Apple & Croissant Dessert with Gruyère! Trust me…it adds the most amazing complexity and it just works…also, happy V day!
I used a 6.5 inch cast iron skillet to serve 2, but you can easily use an 8 or 10 inch one because I had some leftover apple , just another croissant to cover the top.

Ingredients 

  • 2 apples, I used and pink cripps
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 pinches of salt
  • 1/2 tsp cinnamon
  • 1 or 2 large day old croissant
  • 1/3 cup + 1 tbsp heavy cream
  • 3 tbsp unsalted butter
  • Ice cream to taste
  • Gruyère to taste

Directions 

  • Slice apples really thin and place in a bowl with 3 tbsp cane sugar and 3 tbsp brown sugar, the pinch of salt and cinnamon
  • Preheat pan for 2 min on high. Add in 1.5 tbsp butter and the apples. Fry until slightly caramelized, about 7 minutes
  • Using a rolling pin flatten out the croissant (s)
  • Top apples with the croissant and bake at 350 F for about 20-25 min, check that croissant is getting golden brown and not burning. Let it cool about 10 min flipping but not too much or they will stick
  • To a sauce pan add remaining sugar and heavy cream. Bring to a boil and simmer for 4-5 min on medium until it thickens stirring often. Turn off heat and add a pinch of salt and remaning butter. Mix well
  • Using the plate you’ll serve the dessert in, flip it, add ice cream, gruyère and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Like this? Leave a comment below!

Get new recipes sent to your inbox!
Subscribe and get all the new recipes first!

Please enable JavaScript in your browser to complete this form.


Bringing Fun Dishes to The Table

Here you’ll find some of my own recipes. I am super passionate about communicating my passion for food & cooking as well as living a truly balanced lifestyle. Be sure to subscribe to my newsletter for recipes delivered to your inbox!



Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating