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Home » Appetizers » Slow Cooker Caramel Apple Pie Dip

Slow Cooker Caramel Apple Pie Dip

by Sarah Olson on May 18, 2020 | Updated October 14, 2020 67 Comments

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diced apples in caramel in slow cooker. Wooden spoon in it.
collage about caramel apple pie dip for pinterest

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.

Diced apples in slow cooker with caramel. Pieces of pie strips next to it.

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.

Caramel being pour over diced apples and spices in slow cooker.

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.
Caramel apple pie dip with wooden spoon in it.

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.
Close up of apple pie dip in slow cooker. Wooden Spoon in it.

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).
bowl of caramel apples with pie crust strip in it.

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.

diced apples in caramel in slow cooker. Wooden spoon in it.

Slow Cooker Caramel Apple Pie Dip

5 from 2 votes
Apples and caramel together for a fun dip for the holidays.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: caramel apple pie dip
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 394kcal
Author: Sarah Olson

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
US Customary – Metric

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.
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).
Nutritional Values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/8 of the recipe (with pie crust strips).

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
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    Filed Under: Appetizers, Dessert Tagged With: apples, caramel, comfort food, Crock pot, dessert, pie, slow cooker

    Comments

    1. Pam says

      November 26, 2015 at 1:48 pm

      Mine came out super runny-huge bummer

      Reply
    2. Chrissy says

      November 22, 2015 at 6:25 am

      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!!

      Reply
    3. Sarah @ Sezen Your Life says

      October 16, 2015 at 1:48 pm

      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!

      Reply
    4. robin says

      October 8, 2015 at 3:47 am

      I am thinking of using cinnamon gram crackers instead of the pie dough strips

      Reply
    5. Kelsey says

      October 4, 2015 at 8:11 pm

      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.

      Reply
    6. Renee Drew says

      September 30, 2015 at 8:10 am

      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.

      Reply
    7. Dom says

      September 23, 2015 at 11:03 pm

      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.

      Reply
    8. Risa says

      September 23, 2015 at 12:57 pm

      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.

      Reply
      • Sarah Olson says

        September 23, 2015 at 1:07 pm

        That sounds delicious Risa!

        Reply
    9. Jennifer says

      September 23, 2015 at 9:56 am

      Is it ok to bake the pie crust first and then let sit out for s few hours before I serve it?

      Reply
      • Sarah Olson says

        September 23, 2015 at 11:20 am

        Yes! A few hours would be fine, but overnight they get soggy. 🙂

        Reply
    10. Trish says

      September 20, 2015 at 12:52 pm

      Could you use caramel candy squares to put in instead of the jar stuff?

      Reply
    11. J.P says

      September 20, 2015 at 7:56 am

      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.

      Reply
    12. Shannon Hamner says

      September 12, 2015 at 6:27 pm

      I am wondering if you could make this and then pour it into pie crust and bake as a normal pie?

      Reply
    13. Jane Thibeault says

      September 10, 2015 at 9:48 am

      I’m going to try it with Ginger Snaps and those Stacy’s Cinnamon Sugar chips.

      Reply
    14. Brenda Tope says

      September 7, 2015 at 12:14 pm

      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.

      Reply
      • cherripii says

        September 30, 2015 at 8:27 am

        “soft taco shells”…you mean flour tortillas? :)))

        Reply
    15. Jlynn says

      September 7, 2015 at 9:13 am

      Can you freeze it?

      Reply
    16. Stephanie says

      September 5, 2015 at 6:47 pm

      Is the caramel supposed to be watery at the end? Mine seemed to be very runny.

      Reply
      • Sarah Olson says

        September 5, 2015 at 6:53 pm

        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?

        Reply
      • Amanda says

        September 16, 2015 at 12:04 am

        Mine was super runny too. :/

        Reply
        • Jane Thibeault says

          September 16, 2015 at 5:10 am

          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?

          Reply
    17. Jodi says

      September 5, 2015 at 12:14 pm

      What about using canned apples or apple pie filing instead of actual apples.

      Reply
      • Sarah Olson says

        September 5, 2015 at 1:00 pm

        That would be really good too! Would probably need less caramel since the apple pie filling is pretty moist and flavorful already.

        Reply
    18. applelover says

      September 4, 2015 at 6:07 pm

      Looks delicious!!! Do you serve warm?

      Reply
      • Sarah Olson says

        September 5, 2015 at 6:44 am

        I ate it both ways. Hot when I made it and cold later that day. Both were equally delicious.

        Reply
    19. Michelle Barrett says

      September 4, 2015 at 7:36 am

      Do you think you could use Marzetti caramel dip instead of the Smuckers?

      Reply
      • Sarah Olson says

        September 4, 2015 at 7:43 am

        I think that would work ok. It may be thicker, but I would think it would melt down nicely.

        Reply
    20. Vicky H says

      September 3, 2015 at 8:14 pm

      Any reason why this couldn’t be doubled?

      Reply
      • Sarah Olson says

        September 3, 2015 at 8:20 pm

        I don’t see why not!

        Reply
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