There is nothing more perfect and delicious for fall than apples. We aren’t even in prime apple country or anything and there are several orchards not to far away where we can go pick our own fresh apples.
Chewy Appledoodle Cookies and Oven-Baked Applesauce with Crunchy Coconut Topping are my go-to treats baked with freshly picked, North Carolina mountain apples. But anytime I’ve got a few extra apples sitting around, I also love making this warm, cinnamon apple dip.
I first tried out this “apple pie dip” idea after stumbling across a recipe on Pinterest several years ago. My family and friends all loved it! I’ve tweaked that recipe a bit over the years, and I encourage you to do the same! There’s no reason to follow my recipe exactly. I have been making this dip for at least 4 years and have probably never made it the same way twice… Which includes one time I forgot I had taken the sprinkle cap off my jar of cinnamon and dumped nearly a tablespoon into the pan. I can’t recommend that much cinnamon 😉
I like to use Granny Smith apples, but feel free to try another variety. You can add less lemon, more sugar, more cinnamon… you can even skip the flour and use a cornstarch slurry instead. And if you have any leftover cinnamon apple dip, it makes a decadent breakfast treat – the perfect way to top a warm biscuit, your next bowl of oatmeal or Greek yogurt!
- 4 Large Granny Smith apples, peeled and finely diced
- 1 Lemon, juiced
- 1/2 - 1 tsp Cinnamon
- 1/4 sugar
- 2 tbsp flour
- Pita Chips, Baked Flour Tortillas Wedges, or Baked Pie Crust Strips, for dipping
- Peel, slice, then dice the apples into small pieces.
- Add the apples and lemon juice to a small pan. Sprinkle with the flour, sugar, and cinnamon, then mix all the ingredients together.
- Heat the pan on medium high heat, cooking the apples for about 10-15 minutes. When the syrup begins to turn light brown and the apples are soft, remove from heat.
- Serve the dip warm with pita chips, strips of baked pie crust, baked flour tortilla wedges or graham crackers.
- Refrigerate any leftovers. The dip will keep for about 5 days in the refrigerator.