Start by peeling the apples, discarding the cores, and cutting them into thick matchstick slices (approximately ½ to ¾ inch wide). Place them in a bowl and lightly coat them with milk. Set aside.

In a shallow dish, mix together the flour, cornstarch, 1 tablespoon of sugar, and 1 teaspoon of cinnamon until combined. In a separate small bowl, blend the remaining 3 tablespoons of sugar with ½ teaspoon cinnamon and set this aside as well.

Take a few apple sticks out of the milk at a time, allowing excess milk to drip off. Coat them thoroughly in the flour mixture. Lay them on a tray and repeat the process for the remaining apple slices.

Heat ¼ cup of oil in your skillet over medium heat. Prepare a plate lined with paper towels to soak up excess oil. When the oil is hot enough, fry the coated apple slices in small batches (about 6-8 at a time), cooking each side for 1-2 minutes or until they turn a golden brown.

Once fried, place the apple sticks on the prepared plate and sprinkle the reserved cinnamon-sugar mixture on top while they’re still warm for maximum flavor.

In a mixing bowl, gently combine the caramel sauce with the whipped cream until fully integrated.

Arrange your crispy apple sticks on a serving platter and offer the creamy caramel dip alongside. They are best enjoyed while still warm.