Peel, core, and slice the fresh apples into bite-sized pieces. Toss them in lemon juice to prevent browning.

In a medium saucepan, add sliced apples and sprinkle with cinnamon. Cook over medium heat for 5-7 minutes until tender.

For homemade caramel, melt sugar in a saucepan until golden, then mix in heavy cream until smooth; let cool.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form, about 3-5 minutes.

In a large bowl or individual cups, layer crushed graham crackers or shortbread, apple filling, whipped cream, and caramel. Repeat layers.

Cover and refrigerate the assembled trifle for at least an hour before serving.