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Apple Pie Dip with Cinnamon Sugar Tortilla Chips Recipe

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4.9 from 124 reviews

A delightful and easy-to-make Apple Pie Dip served warm or chilled, paired with homemade crispy Cinnamon Sugar Tortilla chips. This comforting dessert features tender apple chunks simmered in sweet cinnamon and lemon, thickened to a luscious dip, complemented perfectly by crunchy cinnamon-sugar coated tortilla wedges baked to golden perfection.

Ingredients

Scale

Apple Pie 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

Cinnamon Sugar Tortillas

  • 8 6-inch Flour Tortillas
  • 1/3 cup Granulated Sugar
  • 1 ½ teaspoons Ground Cinnamon
  • Non-stick Cooking Spray

Instructions

  1. Prepare the Apple Mixture: In a medium mixing bowl, combine the apple cubes, brown sugar, granulated sugar, ground cinnamon, and fresh lemon juice, mixing gently to coat all the apple pieces evenly.
  2. Cook the Apples: Heat a large skillet or saucepan over medium-high heat. Pour the apple mixture and water into the pan. Bring to a boil, then cover the pan with a lid and reduce the heat to medium-low. Simmer until the apples are very tender, about 10 minutes, adjusting time depending on the apple variety.
  3. Thicken the Dip: Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch until smooth. Pour this mixture back into the apple mixture and stir well to combine.
  4. Finish Cooking the Dip: Let the apple pie dip continue cooking over medium-low heat, stirring frequently, until it thickens to a creamy, spoonable consistency. Remove from heat. You may serve the dip warm or chill it before serving for a cooler dessert experience.
  5. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lightly spraying with non-stick cooking spray or lining it with parchment paper.
  6. Mix Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon thoroughly.
  7. Coat the Tortillas: Spray both sides of each flour tortilla with non-stick cooking spray. Sprinkle both sides generously with the cinnamon sugar mixture to ensure a sweet, crisp finish.
  8. Cut Tortillas into Wedges: Using a sharp knife or pizza cutter, cut each tortilla into 8 equal wedges. Arrange the wedges in a single layer on the prepared baking sheet, working in batches if necessary to avoid overlap.
  9. Bake the Chips: Place the baking sheet in the preheated oven and bake the tortilla wedges for 9 to 12 minutes, or until they become golden brown and crisp, watching closely to prevent burning.
  10. Cool and Serve: Remove the cinnamon sugar tortilla chips from the oven and transfer them to wire cooling racks to cool completely. Serve the chips at room temperature alongside the apple pie dip for dipping.

Notes

  • Adjust simmering time based on apple variety and ripeness to achieve tender apples.
  • For a thicker dip, allow it to cook a few minutes longer on low heat.
  • Use fresh lemon juice to prevent apples from browning and to add brightness.
  • Store leftover dip in an airtight container in the refrigerator for up to 3 days.
  • Chips can be stored in an airtight container at room temperature for up to 2 days but are best enjoyed fresh.
  • For a gluten-free option, substitute flour tortillas with gluten-free varieties.

Keywords: Apple pie dip, cinnamon sugar tortilla chips, fall dessert, easy dessert, fruit dip, homemade chips, sweet dip

Find it online: https://yumwithmia.com/apple-pie-dip-with-cinnamon-sugar-tortilla-chips-recipe/