Slow Cooker Caramel Apple Pie Dip


Pin Recipe

This post may contain affiliate links. Please read our disclosure policy.

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, Caramel 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:

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 5 votes
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Apples and caramel together for a fun dip for the holidays.


  • 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


  • 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.



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).


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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. J.P says:

    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.

  2. Shannon Hamner says:

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

  3. Jane Thibeault says:

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

  4. Brenda Tope says:

    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.

    1. cherripii says:

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

  5. Jlynn says:

    Can you freeze it?

  6. Stephanie says:

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

    1. Sarah Olson says:

      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?

    2. Amanda says:

      Mine was super runny too. :/

      1. Jane Thibeault says:

        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?

  7. Jodi says:

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

    1. Sarah Olson says:

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

  8. applelover says:

    Looks delicious!!! Do you serve warm?

    1. Sarah Olson says:

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

  9. Michelle Barrett says:

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

    1. Sarah Olson says:

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

  10. Vicky H says:

    Any reason why this couldn’t be doubled?

    1. Sarah Olson says:

      I don’t see why not!