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This dreamy Apple Pie Dip has fresh apples, spices and caramel. Serve this festive dip with dippers of your choice.
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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!
– Sarah
If you need a dessert for a get-together that isn’t the usual, try this caramel apple pie dip! It simmers slowly in the slow cooker and is ultra decadent. The apples are perfectly tender and spiced, and your guests will enjoy this treat.
Key Ingredients
Apples: Use your favorite apple here. My favorites are Gala or Opal.
Caramel: Use an ice cream caramel topping such as Smuckers. You can even use my slow cooker caramel.
Spices: Classic holiday spices; cinnamon and nutmeg.
Thickener: Make a simple cornstarch slurry to make the dip thicker.
How to make Apple Pie Dip
- Add the apples, caramel sauce, spices, and thickener to the slow cooker and stir until everything is coated.
- Cook until the apples are tender and the dip is thick, warm, and spoonable.
Tips & Variations:
Vanilla: Add a splash of vanilla for even more flavor.
Extra Spice: You can add clove or cardamom for more holiday flavor.
Salted Caramel: Add a dash of salt, or use a jar of salted caramel for more depth of flavor.
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 (great with cinnamon graham crackers).
- Serve over ice cream if desired.
How to Store and Reheat
- Place leftovers in the fridge; this will last about 3 days.
- Microwave and serve. Or you can serve leftover cold!
- 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.
Apple Pie Dip Recipe
How to Video
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
- 1 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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More slow cooker apple recipes
More apple recipes to try include Slow Cooker Baked Apples, Slow Cooker Apple Cider, and Slow Cooker Fried Apples, all easy options that highlight classic apple flavors.
For something sweeter, Caramel Apple Cinnamon Roll Casserole and Slow Cooker Apple Dump Cake are great choices for brunch or dessert.
Finish things off with Slow Cooker Apple Butter, perfect for spreading on toast, biscuits, or stirring into oatmeal.
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!