Dipped Apple Slices on a Stick

These Dipped Apple Slices transform into the perfect fall party food by simply adding a stick! You can make them ahead of time and store them in the fridge or let everyone make their own apple pop creation. And yes, this post includes the perfect way to keep those apple slices from turning brown!

One of the great Jones family fall traditions has always been our Homemade Caramel Apple Dip Buffet. The caramel recipe is one that my mother in law shared with me shortly after I became an official Jones and fall cannot officially start until we mix up a batch.

This year, we decided to branch out a bit and create these adorable dipped apple slices and of course, put them on a stick. If 17 years of living in Minnesota has taught me anything, it’s that putting any food on a stick makes it that much more enjoyable to eat. We still had our classic caramel for dipping but added melted semisweet and white chocolate as well.

How to keep the dipped apple slices from turning brown

There are SO many different variations and recipes for how to do this and I have tried most of them, but the method I have found the most success with is a quick soak in some salt water. Plus, everyone has salt and water at home so nothing special required.

The salt removes the enzymes from the surface of the cut apple and it is those enzymes reacting with the oxygen in the air that causes the flesh of your apples to turn brown. Remove the enzymes = remove the brown!

And no, your apple slices do not taste like salt after the 5 minute soak, so no worries there.

For full directions for a salt water soak, read my “Sliced Apples That Won’t Turn Brown” post here.

What can I use for toppings?

Honestly, anything that sounds good to you! Keep a few tips in mind for the ideal dipped apple pop success:

• Think small – no matter what toppings you use, they should be naturally small, or chopped up to be small, otherwise they are too heavy and will fall off the apple slice. Want M&M’s? Go grab the mini ones, or chop some up with a chef’s knife.
• You want texture – think of toppings that are going to create more texture in your mouth, which creates more interest in eating!
• Think salty – since your chocolate or caramel dips are sweet and your apple is tart, something salty will perfectly balance out the other two flavors. Think chopped pretzels, peanuts, or popcorn. If you do pick something sweet as a topping, just add a sprinkle of flake salt over the top to still get that necessary saltiness.

Which apples are best to use?

First off, any apple you already have on hand will work just fine! If you are going out to purchase apples for this treat, you want a tart and crisp variety. The tartness will help balance out the sweetness of the chocolate and caramel dips.

The classic selection is a Granny Smith apple, the queen of tartness. A few other good options are Jazz and Fuji apples. All three are pretty easy to find at grocery stores but if you are lucky enough to be close to an apple orchard, just ask them what their best tart variety is that they grow. Support those local farms and orchards!

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