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Walking Apple Pie

Walking apple pie pairs warm, cinnamon-spiced Granny Smith apples with crunchy cinnamon graham cracker snacks served right in their bags. The apples simmer until tender but still hold their shape, then get topped with whipped topping for an easy handheld dessert.
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Prep Time 15 minutes
Cook Time 14 minutes
standing time 5 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the apple filling
  • 3 tbsp unsalted butter
  • 2 lb Granny Smith apples about 6 medium, peeled, cored, and cut into 1/2-inch pieces
  • 0.5 cup light brown sugar packed
  • 6 tbsp water divided
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp cornstarch
For serving
  • 6 bags (2 oz) cinnamon graham cracker snacks
  • 1 cup whipped topping

Method
 

Make the apple filling
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Stir in the apples, brown sugar, 1/4 cup of the water, lemon juice, cinnamon, and nutmeg; cook uncovered for 8–12 minutes, stirring often, until the apples are tender but still hold their shape.
  3. Whisk the cornstarch with the remaining 2 tablespoons water in a small bowl, then stir it into the apples.
  4. Simmer for 1–2 minutes until the juices are glossy and thickened.
  5. Remove from the heat and let stand for 5 minutes.
Assemble and serve
  1. Gently crush the crackers inside each sealed bag into bite-size pieces, then open each bag along one side and fold back the edges.
  2. Divide the warm apple filling among the bags and top each with whipped topping; serve right away.

Notes

For apples that hold their shape, stop cooking as soon as they are tender. Refrigerate leftover apple filling in a covered container for up to 3 days; freezing is suitable for the filling, but assemble the bags just before serving. For a dairy-free option, use plant-based butter and whipped topping.