Easy Caramel Apple Pie Nachos

If you love apple pie but don’t always have the time to make one, these caramel apple pie nachos are for you.

They give you all the flavors you enjoy in a classic apple pie, but in a fun and easy way that comes together fast.

The base is made from crispy cinnamon sugar tortilla wedges, and they are topped with warm, soft apples cooked in brown sugar and cinnamon.

Then you add scoops of vanilla ice cream, a good drizzle of salted caramel, and a handful of chopped pecans on top.

It’s the kind of dessert that looks like you put in a lot of effort, but really it’s simple to throw together whenever a craving hits.

Why You’ll Love It

Fun Twist on Classic Pie – You get all the cozy flavor of apple pie without the fuss of rolling out dough or waiting for a crust to bake.

Amazing Mix of Textures – The crisp cinnamon tortilla chips stay crunchy under the soft warm apples for a bite that keeps things interesting.

Warm and Cold in One Bite – Cold vanilla ice cream melts into the hot spiced apples and caramel for that dreamy contrast everyone loves.

That Salted Caramel Drizzle – The sweet and salty caramel ties every layer together and makes each scoop taste like a real treat.

Recipe Ingredients

For The Cinnamon Crisps

• 6 medium Flour Tortillas
• 3 tbsp Unsalted Butter, Melted
• 1/3 cup Granulated Sugar
• 1 1/2 tsp Ground Cinnamon

For The Apple Topping

• 3 medium Apples, Peeled And Diced
• 2 tbsp Unsalted Butter
• 3 tbsp Light Brown Sugar, Packed
• 1 tsp Ground Cinnamon
• 1 tsp Lemon Juice
• 1 tsp Cornstarch
• 2 tbsp Water

For Serving

• 1/3 cup Salted Caramel Sauce
• 1/3 cup Chopped Pecans
• 1 cup Vanilla Ice Cream

Directions

Step 1

Preheat the oven to 400°F and line two baking sheets with parchment paper. Cut each tortilla into 8 wedges.

Step 2

Brush the tortilla wedges with melted butter and sprinkle them with the granulated sugar and cinnamon. Bake for 7 to 9 minutes, turning once, until crisp and golden.

Step 3

Melt 2 tablespoons of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice, then cook for 5 to 6 minutes until almost tender.

Step 4

Stir the cornstarch with the water until smooth. Add it to the apples and cook for 1 minute, until the juices become thick and glossy.

Step 5

Arrange the cinnamon crisps on a serving platter and spoon the warm apple topping over them.

Step 6

Add small scoops of vanilla ice cream, drizzle everything with salted caramel sauce, and finish with chopped pecans.

My Tips

Watch The Crisps Closely In The Oven

The tortilla wedges go from golden to too dark really fast, so stay near the oven once you hit that 7 minute mark.

My favorite trick here is to turn them halfway through so both sides crisp up evenly. If some are thinner than others, pull those out first so nothing gets bitter.

They will still feel a little soft when they come out, but they crisp up more as they cool. So don’t leave them in trying to get them fully hard.

Pick Firm Apples That Hold Their Shape

I recommend using Granny Smith, Honeycrisp, or Braeburn apples for this. They stay in nice tender pieces instead of turning to mush when you cook them.

Softer apples like Red Delicious break down too much and you lose that little bit of bite that makes the topping so good.

Dice them into small, even pieces so they cook at the same speed and scoop up easily onto the crisps.

Don’t Skip The Cornstarch Slurry

Mix the cornstarch and water together fully before adding it, so you don’t get little white lumps in your apples.

From my experience, that one minute of cooking after you add it is what turns the runny juices into a thick, glossy sauce that clings to the apples.

If you pour the crisps and skip this step, the liquid runs everywhere and makes your crisps soggy fast.

More Recipes

• Brown Butter Apple Crumble Cake
• Churro Bites with Chocolate Dipping Sauce
• Salted Caramel Chocolate Tart

Frequently Asked Questions

What kind of apples work best for the topping?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn are the best choice because they hold their shape when cooked and don’t turn to mush.

If you like things sweeter, Honeycrisp is a great pick, and you can even mix two kinds for a nice balance of sweet and tart.