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Preheat oven to 400 F.
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Combine all the dip ingredients in a small pan except the cornstarch-water mixture.
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Heat for a few minutes until it’s boiling and has extracted juice from the apple.
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Add cornstarch-water mixture to the “sauce”
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Put back on the stove top until boiling and the sauce has thickened.
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Spread apple mixture over the top of two flatbreads.
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Drizzle with caramel.
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Bake for 6 minutes, until edges of flatbreads are slightly brown and crispy.