Ingredients
Scale
- 5 cups peeled and diced apples (about 5 apples)
- 12.25 oz. jar caramel sauce
- 1/2 tsp. cinnamon
- pinch nutmeg
- pinch salt
- 1 tbsp. cornstarch
- 1 tbsp. water
- 14 oz. pkg. refrigerated pie dough
- 1/8 cup milk
- 2 tbsp. sugar
- 1/2 tsp. cinnamon
Instructions
- Combine apples, caramel sauce, cinnamon, nutmeg, and salt in a slow cooker.
- In a small bowl, mix cornstarch and water, then add to the slow cooker.
- Stir the mixture until well combined.
- Cover and cook on high for 2 hours, stirring once or twice.
- Mix cinnamon and sugar in a separate bowl.
- Preheat the oven to 350°F (175°C).
- On a baking sheet, lay out a pie crust and brush with milk.
- Sprinkle half of the cinnamon sugar mixture over the pie crust.
- Cut the crust into serving strips using a pizza cutter or knife.
- Spread out the strips on the baking sheet to prevent sticking.
- Bake for 10 minutes or until golden brown.
- Repeat with additional pie crusts if needed.
- Serve the warm dip with pie crust strips.
Notes
For a smoother dip, mash the apples after cooking if desired.
Serve with additional caramel drizzle on top for extra sweetness.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg