Slow Cooker Apple Pie Dip
This Slow Cooker Apple Pie Dip takes everything you love about apple pie and turns it into an easy, hands-off dessert that’s perfect for sharing. Picture your slow cooker full of warm, caramel-soaked apples just waiting for a crispy cinnamon-sugar chip to dive in.
It’s an easy make-ahead option for parties since the slow cooker keeps everything warm and ready to go, and it always disappears fast. Whether it’s game day, a potluck, or a cozy fall gathering, this dip is the kind of crowd-pleaser people ask for by name.
Helpful Tips
- Dice the apples evenly: Cutting the apples into small, uniform pieces helps them cook through at the same rate in the slow cooker, so you don’t end up with a mix of mushy and firm bites.
- Stir occasionally while it cooks: Giving the mixture a stir every so often helps distribute the caramel and spices evenly and keeps the apples from sticking to the sides of the slow cooker.
- Cut the pie chips thin and uniform: Keeping the pastry pieces roughly the same size and thickness ensures they bake evenly and get that satisfying crisp texture all the way through instead of staying doughy in the center.
You Might Also Like These
Slow Cooker Apple Pie Dip
This Slow Cooker Apple Pie Dip takes everything you love about apple pie and turns it into an easy, hands-off dessert that's perfect for sharing.
Ingredients
- 4 apples peeled and finely diced
- 12 ounces caramel sauce
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon water
For the dippers:
- 14 ounce package refrigerated pie crusts (2 crusts)
- 2 tablespoons milk
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Instructions
- Pour the apples into the slow cooker. Add the caramel sauce, cinnamon, nutmeg, and salt. In a small bowl, mix together the cornstarch and water, then add it to the slow cooker.
- Stir everything until combined.
- Cover and cook on high for 2 hours, stirring occasionally.
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the sugar and cinnamon.
- Spread one pie crust out on a cutting board. Brush all over with milk. Sprinkle on half of the cinnamon sugar. Use a cookie cutter or pizza cutter to cut the dough into chips, whatever size and shape you like. Place them, spaced out, on a large baking sheet. Repeat with the second crust and the remaining cinnamon sugar. You may have to bake them on separate baking sheets if you don’t have room on one.
- Bake for 10 minutes or until golden brown.
- Serve the dip with the pie chips.
Nutrition
Calories: 308kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.4mgSodium: 309mgPotassium: 144mgFiber: 3gSugar: 30gVitamin A: 76IUVitamin C: 4mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
