Apple Pie Dip with Cinnamon Chips

An easy appetizer or dessert, make this apple pie dip ahead and then transfer it to a slow cooker to stay warm and ready for dipping.

Course Appetizer, Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 240kcal

Author Rachel Ballard

3 apples peeled, cored and diced into 1/2 inch pieces I like a Granny Smith or Golden Delicious
juice from half a lemon fresh juice is preferred
4 tablespoons brown sugar or coconut sugar
1/2 teaspoon cinnamon
1 teaspoon cornstarch dissolved in 1 teaspoon cold water

Preheat the oven to 400 degrees for baking the crisps.
In a medium sauce pan add the apples, brown sugar and lemon and cook over medium heat, stirring occasionally until the apples are softened and start to release their juice. About 7-8 minutes. If you want your apples a little firm, cook them less. If you want them really soft, cook them a little longer.
Add the cornstarch that you dissolved in the cold water and return to a simmer and cook until the liquid thickens--about 5 minutes or so. It's going to thicken a little more as it cools too. Set aside.

In a small bowl, mix the cinnamon and sugar.
Brush the tortillas with the melted butter and sprinkle with the cinnamon sugar. Bake 6 to 8 minutes until crisp and golden brown. Keep an eye on these--they'll brown fast.