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 an appetizer. Serve this along with another one of my appetizers such as Pumpkin Dip, 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 Fried 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
Equipment Needed:
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:
- 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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!
The pie crust dippers are delicious, but I use a small leaf cookie cutter instead of just cutting strips for a REALLY cute dipper! They are also great with pumpkin pie dip!
Great idea Conne, I think I have one of those cutters somewhere! Also for everyone who is asking about graham crackers, I bet they would be good. I was even thinking the Keebler Sugar Cookies would be good too if you didn’t have time or want to bake the pie crusts.
Graham Cracker sticks may be nice with these?
I was wondering the same. I was trying to think of what else we can dip with
I was thinking cinnamon sugar pita chips would be good too!
Oh my goodness. I forgot about those, they are sooo good!
Has anyone tried pieces of cinnamon graham crackers for dipping?
I had that same thought- why not use cinnamon graham crackers ?
Pie crust cookies are da bomb, just add your fav jam or jelly to the leftover pie crust scraps, fold over and bake! Positively yummy!