Apple Pie Dip with Cinnamon Sugar Chips

This sweet and cozy Apple Pie Dip tastes just like a classic apple pie…but in a fun, scoopable form! Served with crisp cinnamon sugar chips, it’s the perfect shareable treat for fall gatherings!

Give your favorite fall dessert a fun twist with this sweet, spiced Apple Pie Dip paired perfectly with crunchy homemade cinnamon sugar chips.

Apple pie is hands down one of my family’s all-time favorites, especially my husband’s. And honestly, who can blame him? A warm apple pie fresh from the oven is like a big, cozy hug on a chilly day. The smell alone is enough to bring everyone into the kitchen!

This apple pie dip has all those classic flavors you love—sweet, cinnamon-spiced apples bubbling with good stuff—but it’s ready to scoop, dip, and share without any fuss with rolling dough or long baking times.

Imagine this: crisp, tender apples simmered with brown sugar and cinnamon until soft and saucy—the very heart of apple pie—only this time, it’s a dip. And then, paired with cinnamon sugar-coated chips that remind you of flaky pie crust, this dip is a total game-changer for snacks, appetizers, or even dessert!

If you’re lucky enough to go apple picking this year, this recipe is a fantastic way to use up those fresh apples. Plus, it’s so much easier and faster than baking a full pie. Let me show you how!

This sweet and cozy Apple Pie Dip captures all the flavors of a classic apple pie without the hassle of baking. Toss in some cinnamon sugar chips and you’ve got an easy, crowd-pleasing fall snack to share!

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

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

Instructions

For the Dip:

• Start by mixing up the diced apples, brown sugar, granulated sugar, cinnamon, and lemon juice in a medium bowl.
• Transfer that apple mixture into a saucepan or large skillet with the water. Bring it all to a boil, then pop on a lid and turn the heat down to medium-low.
• Let it simmer gently until the apples are soft and tender, about 10 minutes or so.
• Take out half a cup of that cooking liquid and whisk in the cornstarch until smooth.
• Pour the cornstarch mix back into the pan, give it a good stir, and keep cooking until it thickens up nicely.
• Once it’s thick and luscious, take the pan off the heat. You can serve it warm or chill it in the fridge—either way is delicious!

To Make the Chips:

• Heat your oven to 350°F.
• Whisk granulated sugar with cinnamon in a small bowl until combined.
• Spray both sides of each tortilla with non-stick cooking spray or brush with melted butter, then sprinkle the cinnamon sugar mix all over both sides.
• Cut each tortilla into 8 wedges and lay them out in a single layer on a baking sheet—do this in batches if needed.
• Bake for 9 to 12 minutes, until the chips turn golden and crisp.
• Let them cool on a wire rack. Serve them at room temperature with your apple pie dip.

Notes

• Apples – I recommend picking firmer apples like Fuji or Granny Smith. They hold together nicely while cooking and give a bit of bite. Softer apples like Gala or Red Delicious work too, but just watch the cooking time so they don’t turn to mush.
• Sweetness: If you use tart apples like Granny Smith, you might want to bump up the sugar a bit. Taste and tweak to your liking—it’s all about what your family loves!
• Fun idea: Use this apple pie dip warm as a topping for vanilla ice cream—hello, easy dessert upgrade!
• Storage: Keep leftovers airtight in the fridge for 3-4 days. Reheat gently on the stove for best flavor and texture.

Nutrition

Calories: 239 kcal | Carbohydrates: 53 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 226 mg | Potassium: 176 mg | Fiber: 4 g | Sugar: 33 g | Vitamin A: 64 IU | Vitamin C: 6 mg | Calcium: 68 mg | Iron: 1 mg

If you adore everything about apple pie—from the cinnamon spice and tender apples to that homey, comforting feeling—but don’t want to fuss with rolling crust or wait ages for baking, this apple pie dip is your new best friend. It packs all those classic apple pie flavors into a creamy, scoopable dip that’s ready in just about 35 minutes.

This recipe brings together chopped apples simmered with brown sugar and cinnamon, touched with fresh lemon juice, and thickened up with cornstarch so that luscious pie filling texture shines through. Then, it’s served alongside homemade cinnamon sugar tortilla chips that mimic the flaky, sweet crunch of pie crust, but feel free to mix it up with graham crackers, vanilla wafers, or fresh apple slices for dipping.

On this page, you’ll find a complete ingredient list, clear step-by-step instructions for both the dip and the chips, tips on picking the right apples, plus easy swaps and add-ins to make it your own. I also include helpful storage and make-ahead tips so you can prep ahead for gatherings or keep some leftovers on hand.

What Makes It So Good

This apple pie dip nails all the cozy, sweet, cinnamon-laced flavors you adore in apple pie, without all the work of crust and baking. It comes together fast, which makes it great for busy families and last-minute parties. Kids love it too! You can serve it warm or cold, and it pairs incredibly well with lots of dippers—from cinnamon chips to graham crackers or even fresh fruit slices. Plus, it can double as an amazing ice cream topping for a quick and easy dessert upgrade.

• Brings classic apple pie flavors into a fun, scoopable, shareable dip.
• Whips up quickly and easily—ready in about 35 minutes.
• Flexible serving options: warm, cold, or on ice cream.
• Uses simple, everyday pantry ingredients and apples you already have.

What You’ll Need

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

Make the Dip and Chips

1. Mix diced apples, brown sugar, granulated sugar, ground cinnamon, and fresh lemon juice in a medium bowl until well coated.
2. Pour the apple mixture and 1 cup water into a large skillet or saucepan over medium-high heat and bring to a boil.
3. Cover, reduce heat to medium-low, and simmer until the apples are tender, about 10 minutes, stirring occasionally.
4. Remove 1/2 cup of the cooking liquid and whisk in the cornstarch until smooth.

5. Pour the cornstarch slurry back into the skillet, stir, and continue cooking until the mixture thickens to a pie-filling consistency.

   

6. Remove the pan from the heat and let the dip cool or chill if serving cold.
7. Preheat the oven to 350°F.
8. Whisk granulated sugar and ground cinnamon together in a small bowl.
9. Spray or brush both sides of each tortilla with non-stick cooking spray or melted butter.
10. Sprinkle the cinnamon-sugar mixture over both sides of each tortilla.
11. Cut each tortilla into 8 wedges and arrange them in a single layer on a baking sheet (work in batches if needed).
12. Bake the tortilla wedges 9–12 minutes until golden and crisp.
13. Transfer chips to a wire rack and cool completely before serving with the dip.

Pro Tips for Perfect Results

• Watch the Cooking Time: The type of apple you use changes how long you’ll need to simmer. Firmer apples take longer; softer ones cook quickly. Keep an eye on them so you get tender pieces, not applesauce.
• Adjust Sweetness: Sour apples like Granny Smith might need a bit more sugar. Taste as you go and find your perfect balance.
• Great Pairings: Besides these homemade cinnamon chips, this dip is wonderful with graham crackers, vanilla wafers, apple slices, pretzels, or even cookies.
• Turn It Into a Dessert Topping: Warm your apple pie dip over vanilla ice cream and drizzle caramel sauce for a simple, indulgent fall treat.
• Storage Tips: Leftovers keep well for 3 to 4 days in an airtight container in the fridge. Reheat gently in a skillet or microwave, or enjoy cold.

Mix-Ins and Flavor Variations

Want to mix things up or tailor the dip to your family’s tastes? Try these simple tweaks and additions:

• Stir in ½ to ¾ cup chopped toasted pecans or walnuts for a nice crunch.
• Add 2 to 3 tablespoons caramel sauce, or drizzle it over each serving, for a caramel-apple vibe.
• Throw in ½ teaspoon vanilla extract or ¼ teaspoon ground nutmeg for extra warmth and flavor depth.
• Mix in 4 ounces softened cream cheese for a creamy, cheesecake-style dip.
• Want a shortcut? Use canned apple pie filling—just heat and thicken as needed before serving.
• Make chips gluten-free by swapping in corn or gluten-free tortillas, or swap for graham crackers, vanilla wafers, or fresh apple slices as dippers instead.

Storage, Reheating, and Freezing

Keep your leftover apple pie dip stored in an airtight container in the fridge for 3 to 4 days. You can enjoy it cold or warm it up again; both tastes great!

• Stovetop Reheating: Warm it gently on low to medium heat, stirring frequently to avoid sticking. If it’s thickened too much, add a little water to loosen it up.
• Microwave Reheating: Heat in short 20–30 second bursts, stirring in between to heat evenly.
• Freezing: You can freeze the dip in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently. Stir to bring it back together if it separates.
• Cinnamon Sugar Chips: Store chips at room temperature in an airtight container for 2 to 3 days to keep them nice and crispy. If they soften, pop them in a 300°F oven for 5 to 7 minutes to crisp back up.

Quick Answers to Common Questions

• Q: Can I use any type of apple?

  A: Absolutely! Firmer apples like Fuji or Granny Smith hold their shape best, but softer apples will work too. Just keep an eye on the simmer time, and adjust sugar to balance tartness.

• Q: Can I make this ahead of time?

  A: Definitely! Make it a day ahead, store covered in the fridge, and reheat gently before serving warm—or enjoy it chilled right out of the fridge.

• Q: My dip is too thin or thick—what can I do?

  A: If it’s too thin, try simmering a few more minutes to reduce it down, or whisk in a little extra cornstarch slurry (1 teaspoon cornstarch with 1–2 tablespoons cold water). If it’s too thick, stir in a splash of water while reheating to loosen it up.

• Q: Can I leave the dip out at a party?

  A: Because this dip is cooked fruit without dairy (unless you add cream cheese), it’s safe to leave out for a bit. Just don’t leave it at room temp for more than 2 hours to be safe. If you do add cream cheese, keep it chilled until serving and discard leftovers after 2 hours at room temp.

• Q: Can I double the recipe?

  A: Yes! Double all ingredients and use a larger pan. It might take a little longer to come to a simmer and thicken.