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