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Apple Pie Dip with Cinnamon Sugar Chips

A white bowl filled with warm Apple Pie Dip topped with tender cinnamon-spiced apple chunks, surrounded by cinnamon sugar chips.

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This Apple Pie Dip with Cinnamon Sugar Chips is a quick and cozy fall dessert made with fresh apples, warm spices, and crisp baked tortilla chips. Ready in under 20 minutes, it’s perfect for parties, potlucks, or casual evenings at home.

Ingredients

Scale
  • 3 apples, peeled, cored, and diced into 1/2 inch pieces (Granny Smith or Golden Delicious)
  • Juice from 1/2 lemon (fresh preferred)
  • 4 tablespoons brown sugar or coconut sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cornstarch dissolved in 1 teaspoon cold water
  • 5 6-inch flour tortillas, cut into quarters
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon (for chips)
  • 1 1/2 tablespoons granulated sugar or coconut sugar (for chips)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a medium saucepan, combine apples, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 7–8 minutes, stirring occasionally, until the apples are soft and juicy.
  3. Stir in the cornstarch-water mixture. Simmer for an additional 4–5 minutes until the dip thickens. Remove from heat and set aside.
  4. In a small bowl, mix cinnamon and granulated sugar for the chips.
  5. Brush tortilla quarters with melted butter and sprinkle with the cinnamon sugar mixture.
  6. Arrange on a baking sheet and bake for 6–8 minutes until golden and crisp. Watch carefully to prevent burning.
  7. Serve the warm apple dip with cinnamon sugar chips on the side for dipping.

Notes

  • Use Granny Smith apples for a tart and firm texture.
  • To make it gluten-free, use gluten-free tortillas.
  • For a refined sugar-free version, use coconut sugar instead.
  • Store dip in the fridge for up to 4 days; reheat gently before serving.
  • Dip can be frozen for up to 2 months (chips not recommended for freezing).
  • Serve warm from a slow cooker at gatherings to keep it gooey.

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