Introduction

Apple Pie Dip is a warm, comforting treat that captures the essence of classic apple pie in a creamy, spiced dip. Served with crispy cinnamon-sugar chips, it’s perfect for gatherings or a cozy night in. This easy recipe brings the flavors of fall to your table without the fuss of baking a full pie.

The image shows a close-up of a piece of light brown flatbread being held by a woman's hand with a textured surface showing some browning spots. On the flatbread is a chunky, glossy topping made of caramelized golden-brown apple pieces with dark specks of cinnamon or spices visible throughout. In the background, a white bowl filled with more of the same topping is slightly blurred. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 medium apples, peeled, cored, and chopped into ¼-inch cubes
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1 cup water
2 tablespoons cornstarch
8 flour tortillas (6-inch)
1/3 cup granulated sugar (for chips)
1 ½ teaspoons ground cinnamon (for chips)
Non-stick cooking spray

Instructions

Step 1: In a medium mixing bowl, stir together the diced apples, brown sugar, granulated sugar, ground cinnamon, and lemon juice until well combined.
Step 2: Transfer the apple mixture to a saucepan or large skillet with 1 cup of water. Bring to a boil, then cover and reduce heat to medium-low. Simmer for about 10 minutes, or until the apples are tender.
Step 3: Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch until smooth. Pour this slurry back into the pan and stir well. Continue cooking until the dip thickens to your preference.
Step 4: Remove the pan from heat. The dip can be served warm or chilled based on your preference.
Step 5: Preheat the oven to 350°F (175°C). In a small bowl, whisk together granulated sugar and cinnamon for the chips.
Step 6: Spray both sides of each tortilla with non-stick cooking spray or brush lightly with melted butter. Sprinkle both sides evenly with the cinnamon-sugar mixture.
Step 7: Cut each tortilla into 8 wedges. Arrange the wedges in a single layer on baking sheets (you may need to bake in two batches).
Step 8: Bake for 9 to 12 minutes, until the chips are golden brown and crisp. Let them cool on wire racks before serving with the dip.

Tips & Variations

Use firmer apples like Fuji or Granny Smith to keep the dip chunky and prevent mushiness.
If your apples are tart, add a bit more sugar to balance the flavor.
Try serving the apple pie dip warm over vanilla ice cream for a decadent dessert twist.

Storage

Store leftovers of the apple pie dip in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop for the best texture and flavor. Keep the cinnamon chips in a sealed container at room temperature to maintain crispness.

How to Serve

A close-up image shows a piece of light beige pita bread being held by a woman's hand, dipped with a glossy mix of caramelized golden-brown onions and small soft light yellow onion pieces. The background features a blurred white bowl filled with more of this caramelized onion mixture. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this dip?

Yes, you can use any apples you have on hand. Firmer apples like Granny Smith or Fuji are preferable as they hold their shape better during cooking, but softer varieties will work if you watch the cooking time closely.

How do I make the cinnamon chips crisp?

Be sure to bake the tortilla wedges in a single layer and monitor the baking time closely. Baking at 350°F for 9 to 12 minutes typically results in golden, crisp chips. Cooling them on a wire rack also helps prevent sogginess.

Apple Pie Dip with Cinnamon Sugar Tortilla Chips Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

This Apple Pie Dip is a warm and comforting dessert-inspired dip featuring tender chunks of cinnamon-spiced apples thickened into a luscious dip, paired with crisp cinnamon-sugar tortilla chips. Perfect for fall gatherings or a sweet snack, this easy-to-make dip brings the classic flavors of apple pie in a fun, dippable form.

Author: Dana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Dip:

5 medium apples, peeled, cored, and chopped into ¼-inch cubes
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1 cup water
2 tablespoons cornstarch

For the Chips:

8 flour tortillas (6-inch)
1/3 cup granulated sugar
1 ½ teaspoons ground cinnamon
Non-stick cooking spray

Instructions

Prepare the Apple Mixture: In a medium mixing bowl, combine the diced apples, brown sugar, granulated sugar, ground cinnamon, and fresh lemon juice, mixing well to coat the apples evenly.
Cook the Apples: Transfer the apple mixture to a saucepan or large skillet and add 1 cup of water. Bring to a boil over medium-high heat. Once boiling, cover with a lid and reduce heat to medium-low. Simmer until the apples are tender, about 10 minutes.
Thicken the Dip: Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch until smooth to create a slurry.
Combine and Finish Cooking: Pour the cornstarch slurry back into the pan with the apples and stir well. Continue cooking on medium-low, stirring frequently, until the mixture thickens to your desired dip consistency.
Serve the Dip: Remove the pan from heat and serve the apple pie dip warm or chilled according to your preference.
Make the Cinnamon Sugar Mixture for Chips: Preheat oven to 350°F (175°C). In a small bowl, whisk together granulated sugar and ground cinnamon.
Prepare the Tortilla Chips: Lightly spray or brush both sides of each flour tortilla with non-stick cooking spray or melted butter. Sprinkle both sides generously with the cinnamon sugar mixture.
Cut and Bake Chips: Cut each tortilla into 8 wedges. Arrange tortilla wedges in a single layer on baking sheets (bake in batches if necessary).
Bake the Chips: Bake in the preheated oven for 9-12 minutes or until chips are golden brown and crisp.
Cool and Serve: Transfer chips to wire cooling racks to cool to room temperature before serving alongside the apple pie dip.

Notes

Nutrition information is an estimate and may vary based on ingredients used.
Use firmer apples like Fuji or Granny Smith for best texture; softer apples like Gala or Red Delicious may become mushy.
If using sour apples (e.g., Granny Smith), consider adding extra sugar to balance tartness; adjust sweetness to taste.
This apple pie dip can also be used as a delicious fall-inspired ice cream topping.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop for best results.

Keywords: apple pie dip, cinnamon apple dip, fall dessert dip, apple dessert recipe, cinnamon sugar chips, easy dessert dip