Apple Pie Dip Recipe – Easy Fall Dessert with Cinnamon Chips

Introduction

The scent of spiced apples bubbling on the stove will always remind me of crisp fall afternoons and cozy gatherings. Picture this: you walk into a room filled with laughter, the leaves outside painting the world gold and red, and there’s a platter of apple pie dip with cinnamon tortilla chips front and center. It’s not just dessert—it’s an invitation to slow down and enjoy the season.

Honestly, I first whipped up this apple pie dip recipe when I realized I was craving homemade apple pie but didn’t have the patience (or time!) for making crust from scratch. I wanted all the flavor and nostalgia, but in a fun, shareable way—something you could scoop up, pass around, and eat with your fingers. This is it: a warm, gooey apple pie dip, paired with golden, sweet, crispy cinnamon chips. It’s the ultimate fall party treat, and let’s face it, it’s way less fussy than making an entire pie.

There’s a little bit of magic in the simplicity of this dip. Whether you’re a busy parent looking for a kid-approved snack, hosting a Friendsgiving, or just want a quick dessert for a chilly night in, this apple pie dip with cinnamon tortilla chips covers all the bases. After testing it at several potlucks (and watching it disappear in minutes), I can confidently say this recipe is a hit every single time.

If you love classic apple pie flavors but want something playful and easy, this recipe is your new go-to. And trust me, once you try it, you’ll find yourself making it every fall—or honestly, whenever the apple craving strikes!

Why You’ll Love This Recipe

Let me just say, after years of recipe testing and party hosting, I’ve learned that the best dishes are the ones everyone can’t stop talking about. This apple pie dip recipe checks all the boxes and then some. Here’s why you’ll be obsessed:

• Quick & Easy: Ready in under 30 minutes, so you can whip it up even if you get last-minute guests or a sudden dessert craving.
• Simple Ingredients: Nothing fancy here—just apples, pantry staples, and tortillas you probably already have on hand.
• Perfect for Parties: Whether it’s a fall get-together, holiday brunch, or game day, this dip disappears fast (seriously, bring extra chips!).
• Crowd-Pleaser: Kids, teens, and adults all rave about it. It’s got that familiar apple pie flavor, but in a portable, snackable form.
• Unbelievably Delicious: Warm, cinnamon-spiced apples meet crispy, sugary chips. Trust me, it’s that “close your eyes and savor it” kind of good.

What makes this apple pie dip recipe different? It’s all about the combination of soft, caramelized apples and the crunch of homemade cinnamon chips. I’ve tested adding extra spices, tweaking the cornstarch for just the right thickness, and playing with apple varieties for the perfect sweet-tart balance. The cinnamon tortilla chips honestly steal the show—my secret? Brushing them with a touch of melted butter before baking for ultimate golden crispiness.

This isn’t just a shortcut dessert—it’s apple pie reimagined. You get all the soul-soothing comfort of the classic, but without the stress of rolling out dough or waiting for a pie to cool for hours. Plus, it’s totally customizable. Make it your own, share it with friends, and watch it become a new fall tradition.

What Ingredients You Will Need

This apple pie dip with cinnamon chips is all about simple, familiar ingredients coming together for a show-stopping treat. Most of what you need is likely already in your pantry or fridge, and there’s plenty of room to swap things out if you need to. Here’s what you’ll need:

• For the Apple Pie Dip:
  • Apples (3 medium, about 1 lb/450g, peeled, cored, and diced) – Any baking apple works, but I love using a mix of Granny Smith and Honeycrisp for sweet-tart flavor and texture.
  • Brown Sugar (1/4 cup/50g) – Adds deep, caramel notes. Light or dark brown sugar both work.
  • Granulated Sugar (2 tbsp/25g) – Balances tartness and helps caramelize the apples.
  • Cinnamon (1 tsp) – Essential for that classic apple pie aroma.
  • Nutmeg (1/4 tsp, optional) – Adds warmth and depth, but skip if you’re not a fan.
  • Cornstarch (1 tbsp/8g) – Thickens the dip so it’s scoopable, not runny.
  • Lemon Juice (1 tbsp/15ml) – Brightens the apples and keeps them from browning.
  • Vanilla Extract (1/2 tsp) – Rounds out the flavors with a cozy finish.
  • Butter (1 tbsp/14g, unsalted) – Gives richness and that “pie” feel.
  • Pinch of Salt – Just a touch to balance sweetness.
• For the Cinnamon Tortilla Chips:
  • Flour Tortillas (6 small/6-inch or 15cm rounds) – Soft taco size works great, but you can use any size and just adjust cutting.
  • Butter (2 tbsp/28g, melted) – Helps the cinnamon sugar stick and gives a golden crunch.
  • Granulated Sugar (3 tbsp/37g) – For sprinkling, adds sweetness and sparkle.
  • Cinnamon (1 tsp) – Mixes with the sugar for that classic churro-style topping.

If you need to swap ingredients, it’s easy! Use coconut oil instead of butter for a dairy-free version, or corn tortillas for a gluten-free twist (the flavor’s different, but still delish!). If apples aren’t in season, try pears or even peaches. For extra indulgence, add a drizzle of caramel sauce or a sprinkle of toasted pecans on top.

For best results, I recommend using firm, crisp apples—avoid mealy ones like Red Delicious. And if you love your desserts less sweet, you can dial back the sugar a bit; the apples will still shine through.

Equipment Needed

• Medium Saucepan: For simmering the apple pie dip. I usually grab my trusty nonstick pan to avoid sticking.
• Baking Sheet: For baking the cinnamon tortilla chips—line it with parchment paper for easy cleanup (saves so much scrubbing!).
• Knife & Cutting Board: For safely dicing the apples (a sharp chef’s knife makes quick work of this).
• Mixing Bowls: For tossing the apples and mixing the cinnamon sugar.
• Pastry Brush: For brushing butter onto the tortillas—if you don’t have one, the back of a spoon works in a pinch.
• Measuring Cups & Spoons: For getting those sugar and spice ratios just right.
• Spatula or Wooden Spoon: For stirring the dip as it cooks.
• Pizza Cutter or Sharp Knife: For slicing tortillas into chips (pizza cutter makes it crazy fast).

If you’re working with limited kitchen gear, don’t stress! You can use a regular knife in place of a pizza cutter, and parchment paper is optional (but awesome for avoiding stuck-on sugar). After years of baking, I’ve learned that lining trays and using nonstick pans will save your sanity during clean-up—totally worth it.

And hey, I’ve made these chips in a toaster oven before—just watch them closely so they don’t burn. No need for fancy gadgets!

Preparation Method

1. Prep the Apples: Peel, core, and dice 3 medium apples (about 1 lb/450g) into small, even pieces. The smaller the dice, the faster they’ll cook and the easier they’ll be to scoop. Plan on about 5 minutes for this step.
2. Start the Dip: In a medium saucepan, melt 1 tbsp (14g) unsalted butter over medium heat. Add the diced apples, 1/4 cup (50g) brown sugar, 2 tbsp (25g) granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg (if using), and a pinch of salt. Stir to coat apples evenly. Cook for 4-5 minutes, until apples start to soften and juices begin to release. The kitchen will smell amazing already!
3. Thicken the Dip: In a small bowl, stir 1 tbsp (8g) cornstarch into 1 tbsp (15ml) lemon juice to make a slurry (prevents lumps). Pour the slurry into the simmering apples, stirring constantly. Add 1/2 tsp vanilla extract. Keep stirring for another 3-4 minutes until the mixture thickens and the apples are tender but not mushy. If you like your apples with a little bite, take it off the heat sooner. If the mixture looks too thick, add a splash of water.
4. Cool Slightly: Remove the pan from heat and let the apple pie dip cool for about 5 minutes. This helps it thicken up even more and makes it safer for little hands to scoop.
5. Make Cinnamon Sugar: In a small bowl, combine 3 tbsp (37g) granulated sugar with 1 tsp cinnamon. Mix well.
6. Prep the Tortillas: Brush both sides of each tortilla (6 small/6-inch) lightly with 2 tbsp (28g) melted butter. Sprinkle generously with cinnamon sugar on both sides. Stack a few tortillas at a time and cut into sixths or eighths using a pizza cutter or sharp knife—aim for chip-sized wedges.
7. Bake the Chips: Arrange the tortilla wedges in a single layer on a parchment-lined baking sheet. Bake at 375°F (190°C) for 8-10 minutes, flipping once halfway through, until golden and crisp. Keep an eye on them—they go from perfect to burnt pretty fast! Let them cool on the tray (they crisp up more as they cool).
8. Serve: Spoon the warm apple pie dip into a serving bowl and pile up the cinnamon chips around it. Dive right in while everything is still warm—absolute heaven!

Troubleshooting: If your dip is too runny, simmer a bit longer to reduce the juice. If it’s too thick, add a splash of water or apple juice. Don’t skip the lemon juice—it brightens the flavor and keeps the apples from browning.

Personal tip: I make the chips first, then the dip, so everything is ready at once. And don’t worry if your apple pieces aren’t perfectly even—rustic is part of the charm!

Cooking Tips & Techniques

Here are some of my favorite tricks for making this apple pie dip recipe turn out perfect—every single time:

• Choose the Right Apples: Go for varieties that hold their shape—Granny Smith, Honeycrisp, or Fuji. Softer apples (like McIntosh) can get mushy fast.
• Dice Evenly: Small, consistent apple pieces cook quickly and make dipping easier. I’ve rushed this step before and ended up with some crunchy bits and some mush—learn from me!
• Don’t Overcook: Cook the apples just until tender. Overcooked apples lose their texture and the dip becomes more like applesauce (still tasty, but not ideal for dipping).
• Watch the Chips: Tortilla chips can burn quickly, especially with sugar on them. Start checking after 7 minutes and pull them out as soon as they’re golden.
• For Extra Crunch: Let the chips cool completely before serving—their texture improves as they cool and the sugar sets.
• Make Ahead: The dip can be made a day in advance and gently reheated. Chips are best fresh but can be crisped up in a low oven if needed.

I’ve definitely burned my fair share of cinnamon chips—my best advice is to set a timer and don’t wander off. And, if you want the dip to stay warm for a gathering, keep it in a slow cooker on the “warm” setting.

Multitasking tip: While the dip simmers, prep the chips so everything finishes at the same time. It’s a little dance, but it saves you time in the end!

Variations & Adaptations

This apple pie dip recipe is super flexible, so you can make it work for your tastes and dietary needs. Here are some easy ways to switch things up:

• Gluten-Free: Use gluten-free tortillas (corn or certified GF flour) for the chips. The dip itself is naturally gluten-free!
• Dairy-Free: Swap melted coconut oil or vegan butter for the regular butter in both the dip and the chips.
• Caramel Apple Dip: Drizzle caramel sauce over the finished dip and sprinkle on some chopped pecans for a decadent twist (my kids beg for this one!).
• Berry-Apple Variation: Add 1/2 cup (75g) fresh or frozen blueberries, raspberries, or cranberries to the apple mixture for a pop of color and tartness.
• Spiced Pear Dip: Sub pears for apples and add a pinch of ginger—perfect when pears are in season.
• Lower Sugar: Cut the sugar by half or use a sugar substitute like monk fruit sweetener. The apples are sweet enough, especially if you’re using Honeycrisp.

One of my favorite personal tweaks is adding orange zest to the apple dip—it gives a lovely brightness that surprises people every time. Feel free to play around with spices too: cardamom and cloves make it extra cozy.

If you have nut allergies in the crowd, just skip any nut toppings or use seeds for crunch. This recipe really is a choose-your-own-adventure kind of dessert!

Serving & Storage Suggestions

Serve your apple pie dip warm or at room temperature—honestly, it’s delicious either way! I like to pile the cinnamon tortilla chips around a bowl of dip on a big platter for that shareable, snackable vibe.

• Presentation Tips: Sprinkle a little extra cinnamon sugar over the chips before serving. For a party, add a drizzle of caramel sauce or a dollop of whipped cream next to the dip.
• Pairings: This dip goes great with hot apple cider, coffee, or even a glass of bubbly. If you want to make it a dessert board, add fresh fruit slices, pretzels, or vanilla wafers.
• Storage: Store leftover apple pie dip in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water if it thickens too much. Cinnamon chips can be stored in a zip-top bag at room temperature for up to 2 days—re-crisp in a low oven if needed.
• Make-Ahead: You can make the dip a day ahead and the chips a few hours ahead. Assemble right before serving for best texture.

The flavors actually deepen as the dip sits, so leftovers (if you have any!) are super tasty the next day. This is one of those recipes that just gets better with time.

Nutritional Information & Benefits

A one-quarter cup serving of apple pie dip with a handful of cinnamon tortilla chips clocks in at roughly 180 calories, with about 4g fat, 35g carbs, and 2g protein. It’s a sweet treat, but made with real apples, so you get a bit of fiber and vitamin C in every bite.

Key ingredients like apples bring antioxidants and immune-boosting flavonoids to the table—plus, using your own fresh apples means you control the sugar. You can easily make this dessert gluten-free or dairy-free with simple swaps, and there are no eggs or nuts, making it allergy-friendly for most.

As a mom and nutrition coach, I love that this apple pie dip recipe is lighter than traditional pie, but still hits all the right notes. If you have dietary restrictions, just check the tortilla ingredients and swap as needed!

Conclusion

So, why should you make this apple pie dip recipe? Because it brings all the warmth and comfort of homemade apple pie—without the fuss. It’s quick, easy, and guaranteed to impress, whether you’re hosting a fall party or just want a sweet treat for yourself.

Feel free to tweak the flavors, adjust the sweetness, or add your own creative twists. That’s the beauty of this recipe—it’s totally adaptable. Personally, I love serving this at family gatherings and watching everyone gather around, scooping up dip and savoring every cinnamon-laced bite.

If you try this recipe, I’d love to hear how you made it your own! Drop a comment with your favorite variation, share this with a friend, or pin it for later. Here’s to more cozy fall moments and delicious memories—happy dipping!

FAQs

Can I make apple pie dip ahead of time?

Absolutely! You can make the dip a day in advance and store it in the fridge. Just reheat gently before serving. The cinnamon chips are best freshly baked, but you can make them a few hours ahead and store in an airtight container.

Which apples are best for apple pie dip?

Granny Smith and Honeycrisp are my top picks for this recipe—they hold their shape and offer a great sweet-tart flavor. Fuji and Gala work too. Avoid Red Delicious, as they can get mushy.

Can I use store-bought cinnamon chips?

You can! If you’re short on time, store-bought cinnamon pita chips or graham crackers work well. Homemade tortilla chips are extra special, though, and super easy to make.

Is this apple pie dip recipe gluten-free?

The dip itself is naturally gluten-free. Just use gluten-free tortillas for the chips, or serve with gluten-free cookies or crackers to keep the whole dish gluten-free.

How do I keep the chips crispy?

Let the chips cool completely on the baking sheet before transferring to a container. If they soften, reheat in a 300°F (150°C) oven for 3-4 minutes to crisp them up again.

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