01 - Combine water, unsalted butter, granulated sugar, and salt in a medium saucepan and bring to a boil over medium heat. Add flour all at once, stirring vigorously until the dough forms and pulls away from the sides. Remove from heat and allow to cool for 5 minutes.
02 - Mix eggs and vanilla extract into the cooled dough until smooth and glossy. Transfer the mixture to a piping bag fitted with a large star tip.
03 - Heat 2 inches of vegetable oil in a heavy pot to 350°F. Pipe 1-inch sections of dough directly into the hot oil, using scissors to cut each piece. Fry in batches for 2 to 3 minutes per batch until golden brown.
04 - Remove churro bites with a slotted spoon and drain on paper towels. While warm, toss churros in the cinnamon sugar blend to coat evenly.
05 - Melt unsalted butter in a large skillet over medium heat. Add Granny Smith apple chunks, light brown sugar, ground cinnamon, and a pinch of salt. Sauté until apples are tender and caramelized, about 6 to 8 minutes. Set aside to cool slightly.
06 - Thread churro bites and caramel apple pieces alternately onto each wooden skewer. Serve warm or at room temperature.