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Categories:
brown sugar granulated sugar tapioca cinnamon apple juice cooking apples margarine vanilla yogurt pecans sugar cinnamon flour tortillas
Viewed: 18 - Published at: 7 years agoIngredients
- 2/3 c. brown sugar - (packed)
- 1/4 c. granulated sugar
- 1 Tbsp. quick-cooking tapioca
- 1 tsp grnd cinnamon
- 1 1/2 c. apple juice or possibly apple cider
- 2 lb cooking apples peeled, cored, and cut into 1/2" thick slices - (6 c.)
- 1 Tbsp. margarine or possibly butter cut up
- 1 ctn vanilla yogurt - (8 ounce)
- 1/4 c. minced toasted pecans
- 4 tsp granulated sugar
- 1 tsp grnd cinnamon
- 2 x flour tortillas - (7" to 8" dia)
Method
- In a 3 1/2- or possibly 4-qt crockery cooker, stir together brown sugar, granulated sugar, tapioca and cinnamon.
- Stir in apple juice.
- Add in apple slices and margarine; stir to mix.
- Cover; cook on LOW-heat setting 6 to 7 hrs or possibly HIGH-heat setting 3 to 3 1/2 hrs.
- To serve, divide apples and syrup among 8 dessert dishes.
- Top each serving with vanilla yogurt and pecans.
- Serve with Cinnamon Tortilla Crisps.
- For the Cinnamon Tortilla Crisps: In a bowl, combine granulated sugar and grnd cinnamon.
- Cut the flour tortillas into 8 wedges each.
- (Or possibly, cut 3 (6-inch) corn tortillas into 6 wedges each.)
- Lightly spray wedges with nonstick vegetable oil coating.
- Place wedges in a single layer on an ungreased baking sheet.
- Bake in preheated 350 degree oven about 12 min or possibly till crisp.
- (Or possibly, bake corn tortillas about 8 min.)
- This recipe yields 8 servings.
- Comments: Nachos get a sugar-and-spice twist.
- The apple mix is served with cinnamon-spiced tortilla crisps.
- Top it all off with vanilla yogurt and toasted pecans - yum."
