I hid a surprising ingredient in my Creamy Caramel Apple Dip that readers always guess wrong.

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I almost never make dessert this simple, but these Apple Fries With Caramel Cream Dip changed my mind. I sliced Honeycrisp apples that stayed crisp, tossed them so the kitchen filled with that apple pie smell; my family ran in.

The dip is basically a Creamy Caramel Apple Dip with cream cheese folded in, silky, tangy and dangerously easy to spoon. It’s the kind of simple dessert that feels fancy but wont ruin your evening, and you will want to dunk everything.

Seriously, you wont believe how addicting they are. I know, it sounds simple, but trust me it becomes the first thing everyone reaches for.

Ingredients

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Crunchy apples give fiber and natural sweetness, tart if you use Granny Smith, great texture
Brightens flavor, adds a sour tang and keeps apple slices from turning brown
Adds richness and helps caramelize, mostly fat so use sparingly or it’s heavy
Gives deep molasses sweetness and helps create a sticky golden crust on fruit
Warm spice, low calories, makes everything taste cozy and pairs well with apples
Base for the caramel cream dip, adds tangy creaminess and a bit of protein
Intense sugary richness, provides sweet gooey flavor, watch portions because it’s calorie dense

Ingredient Quantities

4 medium apples (Honeycrisp or Granny Smith) firm

2 tablespoons lemon juice

2 tablespoons unsalted butter, melted

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg (optional)

1/4 teaspoon fine sea salt

1 tablespoon cornstarch (optional, for a crisper finish)

8 oz cream cheese, softened (for the caramel cream dip)

1/2 cup caramel sauce or dulce de leche, plus extra for drizzling

1/4 cup powdered sugar

1 teaspoon vanilla extract

2 to 3 tablespoons heavy cream or whole milk, to thin the dip

Flaky sea salt, a pinch for sprinkling (optional)

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat. Core 4 medium apples and cut into thick fries about 1/2 inch wide, then toss immediately with 2 tablespoons lemon juice so they dont brown.

2. If you want a crisper finish, sprinkle 1 tablespoon cornstarch over the lemon coated apple fries and toss to coat evenly; shake off any clumps.

3. In a medium bowl mix 2 tablespoons melted unsalted butter, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg if using, and 1/4 teaspoon fine sea salt until the sugar is moistened.

4. Add the apple fries to the butter sugar mix and toss well so every stick is coated; let them sit a minute so the sugar starts to melt into the apples.

5. Arrange the apple fries in a single layer on the prepared sheet with a little space between pieces. Bake 18 to 22 minutes, flipping once halfway, until edges are golden and the sugar is bubbly; for extra crisp you can broil 1 to 2 minutes but watch close so they dont burn.

6. While apples bake, make the caramel cream dip: beat 8 oz softened cream cheese until smooth, then add 1/2 cup caramel sauce or dulce de leche, 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat until fully combined.

7. Thin the dip with 2 to 3 tablespoons heavy cream or whole milk until it reaches a nice dipping consistency, taste and add a pinch of flaky sea salt if you like that sweet and salty thing, and set aside.

8. Transfer warm apple fries to a serving plate, drizzle with extra caramel sauce, sprinkle a little flaky sea salt if desired, and serve right away with the caramel cream dip; they crisp up as they cool so dont wait.

9. Quick hacks: use Honeycrisp for sweet, Granny Smith for tart; for an air fryer option cook at 400°F about 8 to 12 minutes shaking halfway, and always dry the apples well after lemon juice to help them crisp.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Cutting board and a sharp chef knife
4. Measuring cups and measuring spoons
5. Medium mixing bowl and a small bowl for cornstarch or sauces
6. Rubber spatula or wooden spoon for tossing the apples
7. Hand mixer or a sturdy whisk for the caramel cream dip
8. Tongs or a flat spatula for flipping and serving

FAQ

What apples work best for apple fries and why?

Use firm, crisp varieties like Honeycrisp or Granny Smith. They hold their shape, stay crunchy after baking, and give a nice sweet tart balance.

Can I make the apple fries or the dip ahead of time?

Make the caramel cream dip 1 to 2 days ahead, covered and chilled. The apple fries are best same day for max crispness, but you can bake them ahead and reheat 5 to 8 minutes at 350 F to refresh them.

How do I keep the fries crisp and not soggy?

Pat apple sticks very dry after tossing with lemon juice, toss with the optional cornstarch, space them in a single layer on a baking sheet or wire rack and bake hot at about 425 F. Flip once so they brown evenly.

Can I air fry or deep fry these instead of baking?

Yes you can air fry at about 375 F for 8 to 10 minutes, shaking once. Deep frying works quick too but watch closely so they dont get too soft, just a minute or two until golden.

My dip is too thick or too thin, how do I fix it?

To thin, add 1 tablespoon at a time of heavy cream or milk until you like the texture. To thicken, chill it or add a touch more cream cheese and beat until smooth. Taste and adjust caramel so it isnt too sweet.

Any serving tips or simple variations?

Serve warm with extra caramel for drizzling and a pinch of flaky sea salt on top. Try sprinkling chopped toasted pecans on the dip or swap dulce de leche for the caramel for a deeper flavor.

Apple Fries With Caramel Cream Dip Recipe Substitutions and Variations

Apples (4 medium, Honeycrisp or Granny Smith): swap for 4 firm pears (Bosc or Anjou) for similar texture and sweetness, or use sweeter apples like Fuji/Gala if you want less tart, or mix two varieties for more flavor. Keep the lemon juice to stop browning.
Unsalted butter (2 tablespoons, melted): use the same amount coconut oil for a dairy free option, or use salted butter but cut the added sea salt by a pinch; mild olive oil works too but gives a softer, less crisp finish.
1/4 cup packed light brown sugar: substitute coconut sugar 1:1 for a similar caramel note, or use 3 tablespoons maple syrup plus 1 tablespoon cornstarch to help the coating stick, or plain granulated sugar 1:1 plus a splash (about 1/4 tsp) of molasses if you have it.
8 oz cream cheese (for the caramel cream dip): swap with equal mascarpone for a richer, silkier dip, or use ricotta blended smooth for a lighter texture, or pick a dairy free cream cheese 1:1 and thin with plant milk for a vegan version.

Pro Tips

1. Dry the apple sticks really well after the lemon, then toss them lightly in cornstarch if you want extra crunch. The cornstarch soaks up surface moisture and gives a nicer crust, just shake off any big clumps before baking. Dont skip this if you like crisp over soggy.

2. Let the sugared apples sit a minute after coating so the sugar starts to dissolve into the fruit, it helps with browning and flavor. If you broil at the end watch them like a hawk, they go from perfect to burnt in seconds.

3. Make the caramel cream silky by using room temp cream cheese and add the heavy cream 1 tablespoon at a time until you hit a dip-able texture. A tiny pinch of flaky sea salt or a squeeze of lemon brightens the sweetness, trust me.

4. For the air fryer or batch cooking dont overcrowd the tray. Work in single layers, shake or flip halfway, and use Honeycrisp for sweeter fries or Granny Smith if you want tart contrast with the caramel.

Apple Fries With Caramel Cream Dip Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I hid a surprising ingredient in my Creamy Caramel Apple Dip that readers always guess wrong.

Servings

servings

Calories

288

kcal

Equipment: 1. Oven (preheat to 425°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Cutting board and a sharp chef knife
4. Measuring cups and measuring spoons
5. Medium mixing bowl and a small bowl for cornstarch or sauces
6. Rubber spatula or wooden spoon for tossing the apples
7. Hand mixer or a sturdy whisk for the caramel cream dip
8. Tongs or a flat spatula for flipping and serving

Ingredients

4 medium apples (Honeycrisp or Granny Smith) firm
2 tablespoons lemon juice
2 tablespoons unsalted butter, melted
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/4 teaspoon fine sea salt
1 tablespoon cornstarch (optional, for a crisper finish)
8 oz cream cheese, softened (for the caramel cream dip)
1/2 cup caramel sauce or dulce de leche, plus extra for drizzling
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons heavy cream or whole milk, to thin the dip
Flaky sea salt, a pinch for sprinkling (optional)

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat. Core 4 medium apples and cut into thick fries about 1/2 inch wide, then toss immediately with 2 tablespoons lemon juice so they dont brown.
If you want a crisper finish, sprinkle 1 tablespoon cornstarch over the lemon coated apple fries and toss to coat evenly; shake off any clumps.
In a medium bowl mix 2 tablespoons melted unsalted butter, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg if using, and 1/4 teaspoon fine sea salt until the sugar is moistened.
Add the apple fries to the butter sugar mix and toss well so every stick is coated; let them sit a minute so the sugar starts to melt into the apples.
Arrange the apple fries in a single layer on the prepared sheet with a little space between pieces. Bake 18 to 22 minutes, flipping once halfway, until edges are golden and the sugar is bubbly; for extra crisp you can broil 1 to 2 minutes but watch close so they dont burn.
While apples bake, make the caramel cream dip: beat 8 oz softened cream cheese until smooth, then add 1/2 cup caramel sauce or dulce de leche, 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat until fully combined.
Thin the dip with 2 to 3 tablespoons heavy cream or whole milk until it reaches a nice dipping consistency, taste and add a pinch of flaky sea salt if you like that sweet and salty thing, and set aside.
Transfer warm apple fries to a serving plate, drizzle with extra caramel sauce, sprinkle a little flaky sea salt if desired, and serve right away with the caramel cream dip; they crisp up as they cool so dont wait.
Quick hacks: use Honeycrisp for sweet, Granny Smith for tart; for an air fryer option cook at 400°F about 8 to 12 minutes shaking halfway, and always dry the apples well after lemon juice to help them crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.