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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Caramel Apple Pie Dip
Apples and caramel together for a fun dip for the holidays.
Print Pin RateServings: 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)
- ½ tsp. cinnamon
- pinch nutmeg
- pinch salt
- 1 Tbsp. cornstarch
- 2 Tbsp. water
For the crust dippers:
- 14 oz. pkg. refrigerated pie dough
- ⅛ cup milk
- 2 Tbsp. sugar
- ½ 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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
Mine came out super runny-huge bummer
Town House has cinnamon sugar pita chips available this time of year, think I am going to try those, but will have cinnamon graham crackers on back up! So excited to try this recipe!!
Made this for a gathering last weekend. Sooo delicious, everyone loved it! I did add several extra cups of apples, and ginger and cloves; gave it more of a mulled cider taste. I used a cookie cutter on the pie crust to make cute little leaves too. This is one of my new favorites! Thank you!
I am thinking of using cinnamon gram crackers instead of the pie dough strips
Whatever you do, don’t overheat it – I came back after 2 hours and the caramel had completely separated to give a watery, clumpy sugar that the apples were just floating in…not good.
I have directions to make caramel sauce by heating a can of sweetened condensed milk in a slow cooker. Haven’t tried it yet. (Almost afraid I’d eat the whole can myself! LOL) I also found directions online to make my own sweetened condensed milk.
Sweetened Condensed Milk
Online, 12/22/14 from Paula Deen
Total Time:
8 min
Prep:
5 min
Cook:
3 min
Yield:
14 ounces
Level:
Easy
Ingredients
1/3 cup boiling water
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup powdered milk (recommended: Carnation)
Directions
Using an electric mixer, blend together water, butter, sugar, and vanilla.
Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.
I made some homemade caramel but it got thinner after apples cooked. Solution: I added Clear Jel a teaspoon at a time until I got the desired consistency. I also cooked my pie crust in custard cups which made the perfect sized personal pies served hot and ala mode w/ a nice crispy flaky crust.
This Would be good using cinnamon tortilla chips, soft tortillas, dip in melted butter, sprinkle cinnamon sugar on them then bake till crisp. Cut with a pizza cutter into 8 pieces.
That sounds delicious Risa!
Is it ok to bake the pie crust first and then let sit out for s few hours before I serve it?
Yes! A few hours would be fine, but overnight they get soggy. 🙂
Could you use caramel candy squares to put in instead of the jar stuff?
I’m gonna try cutting the pie crust into rounds that fit into muffin tins and bake them have mini tartlets will let u know how they come out.
I am wondering if you could make this and then pour it into pie crust and bake as a normal pie?
I’m going to try it with Ginger Snaps and those Stacy’s Cinnamon Sugar chips.
You can also take soft taco shells brush them with melted butter, sprinkle with cinnamon and sugar. Cut them in triangle shapes with a pizza cutter and bake them till browned and crunchy. Great dipping chips.
“soft taco shells”…you mean flour tortillas? :)))
Can you freeze it?
Is the caramel supposed to be watery at the end? Mine seemed to be very runny.
Mine was a little thinner than what I started with, but wasn’t runny. It could be the apples you used were juicier than the ones I used?
Mine was super runny too. :/
I wonder if it’s runny depending on what kind of apples you use. Macs would be very juicy compared to a drier apple??? Does it thicken as it cools off?
What about using canned apples or apple pie filing instead of actual apples.
That would be really good too! Would probably need less caramel since the apple pie filling is pretty moist and flavorful already.
Looks delicious!!! Do you serve warm?
I ate it both ways. Hot when I made it and cold later that day. Both were equally delicious.
Do you think you could use Marzetti caramel dip instead of the Smuckers?
I think that would work ok. It may be thicker, but I would think it would melt down nicely.
Any reason why this couldn’t be doubled?
I don’t see why not!