Apple Pie Dip with Cinnamon Sugar Tortilla Chips

dipping a tortilla chip into apple salsa.

Apple Pie Dip with Cinnamon Sugar Tortilla Chips

This sweet and delicious Apple Pie Dip tastes just like apple pie...in dip-able form! Paired with cinnamon sugar chips, it's the perfect fall treat for sharing!

Course Dessert, Side Dish, Snack

Cuisine American, Holiday

Keyword apple pie, Apple Pie Dip, Cinnamon Sugar, Cinnamon Sugar Tortilla Chips

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 239kcal

Author Stacey aka the Soccer Mom

Cost $12

Equipment

Large Mixing Bowl
Large Skillet or Saucepan
Baking sheet
Wire cooling rack

Ingredients

For the Dip:

5 medium apples peeled, cored, and chopped into ¼-inch cubes
1/3 cup brown sugar packed
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon fresh lemon juice
1 cup water
2 tablespoons cornstarch

For the Chips:

8 flour tortillas 6-inch
1/3 cup granulated sugar
1 ½ teaspoons ground cinnamon
Non-stick cooking spray

Instructions

For the Dip:

Stir together the diced apples, brown sugar, granulated sugar, ground cinnamon, and lemon juice in a medium mixing bowl.
Add the apple mixture to a saucepan or large skillet with 1 cup water. Bring to a boil, then cover the pan with a lid and reduce the heat to medium-low.
Simmer until the apples are tender, or about 10 minutes.
Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch.
Pour the cornstarch slurry back into the pan of apples and stir well. Continue cooking until dip is thickened.
Remove the pan from the heat when you have the consistency you like. Serve warm or chilled.

To Make the Chips:

Preheat oven to 350°F.
In a small bowl, whisk together the granulated sugar and cinnamon.
Spray both sides of each tortilla with non-stick cooking spray or brush with melted butter, then sprinkle both sides with the cinnamon sugar mixture.
Cut each tortilla into 8 wedges and place in a single layer on a baking sheet. Bake in 2 batches if needed.
Bake for 9-12 minutes, until chips are golden brown and crisp.
Cool the chips on wire cooling racks and serve at room temperature.

Video

Notes

Nutrition information is provided as an estimate.

Apples - I recommend using firmer apples (Fuji, Granny Smith) for this recipe, as opposed to softer apples (Gala, Red Delicious) so they will hold up better during cooking. However, you can use any apple you like or have on hand, just keep an eye on them so you don't overcook.

Sweetness: If using a sour apple (such as Granny Smith apples) you may want to add more sugar. Taste and adjust to your preferences.

Try this apple pie dip as a fall ice cream topping!

Storage: Keep leftovers in an airtight container for 3-4 days and reheat slowly on the stovetop, for best results.

Nutrition