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+ servings
a bowl of apple pie dip with tortillas on a plate

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 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

For the cinnamon crisps:

  • 5 6-inch flour tortillas cut in to quarters (gluten free or homemade is great)
  • 2 tablespoons butter melted
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons granulated sugar or coconut sugar


  • 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. 

For the crisps

  • 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.


Calories: 240kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 250mg | Potassium: 176mg | Fiber: 4g | Sugar: 26g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg