Slow Cooker Caramel Apple Pie Dip has diced apples in a caramel sauce.
Pair with cinnamon sugar pie crust strips, sugar cookies, or graham crackers.
We love a good dip! This can either be a dessert or appetizer. Serve this along with another one of my appetizers such as Buffalo Chicken Dip or Garlic Butter Artichokes.
Since making this easy Slow Cooker Caramel Apple Pie dip, I may never make a regular apple pie again. All the flavors of apple pie in an easy dip! I’m all about easy meals and desserts lately.
How to make Caramel Apple Pie Dip:
- Add diced apples to the slow cooker.
- Add cinnamon, nutmeg, and salt. Stir.
- Make a cornstarch slurry with cornstarch and water.
- Add the cornstarch slurry and caramel to the apples. Stir.
- Place the lid on the slow cooker and cook on high for 2 hours.
What should I serve this Apple Pie Dip with?
- Bake pie strips with refrigerated pie dough (sprinkle with cinnamon and sugar).
- Serve with sugar cookies or graham crackers.
- Serve over ice cream if desired.
What can I do with the leftovers?
- Place in the fridge, this will last about 3 days.
- Microwave and serve.
- Note, the cooked pie strips don’t carry over to the next day well, they get stale quickly. Use sugar cookies or graham crackers for serving leftovers. (Or put on ice cream).
More apple recipes for your slow cooker:
- Slow Cooker Baked Apples
- Slow Cooker Apple Barbecue Pork Loin
- Slow Cooker Cinnamon Raspberry Applesauce
- Slow Cooker Apple Butter
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Slow Cooker Caramel Apple Pie Dip
Apples and caramel together for a fun dip for the holidays.
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Servings: 8
Calories: 394kcal
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 5 cups peeled and diced apples (about 5 apples)
- 12.25 oz. jar caramel sauce (I use Smucker’s glass jar ice cream topping, regular or salted caramel)
- 1/2 tsp. cinnamon
- pinch nutmeg
- pinch salt
- 1 Tbsp. cornstarch
- 2 Tbsp. water
For the crust dippers:
- 14 oz. pkg. refrigerated pie dough
- 1/8 cup milk
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
Instructions:
- Add the apples, caramel, cinnamon, nutmeg and salt into a 3 quart or larger slow cooker. In a small bowl mix together the cornstarch and water, add to the slow cooker.
- Stir everything until combined.
- Cover, and cook on HIGH for 2 hours. Stirring once or twice during those 2 hours.
- In a small bowl, combine the cinnamon and sugar.
- Preheat the oven to 350 degrees.
- Spread out one pie crust at a time onto a baking sheet. Using a pastry brush, spread on the milk. Sprinkle half of the cinnamon sugar mixture onto the pie crusts.
- Using a pizza cutter or knife cut the pie crusts into serving strips.
- Spread out the strips on the baking sheet so they don’t bake together.
- Bake for 10 minutes or until golden brown.
- Repeat with other pie crust.
- Serve and enjoy.
How to Video:
Recipe Notes:
Other Serving ideas:
- Graham crackers
- Sugar Cookies
- Pour over ice cream.
- Place in the fridge, this will last about 3 days.
- Microwave and serve.
- Note, the cooked pie strips don’t carry over to the next day well, they get stale quickly. Use sugar cookies or graham crackers for serving leftovers. (Or put on ice cream).
Nutrition:
Calories: 394kcal | Carbohydrates: 67g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Sodium: 356mg | Potassium: 173mg | Fiber: 3g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 3.7mg | Calcium: 48mg | Iron: 1.5mg
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Can you use Ghiradelli caramel sea salt premium sauce for this recipe