An irresistible dessert mash-up that combines the comforting flavors of warm apple pie with the crunch of homemade cinnamon sugar tortilla chips and a dollop of whipped cream.
ingredient
- 6 tablespoons granulated sugar, divided
- ½ teaspoon cinnamon, divided
- 3 flour tortillas, 6" in size
- ¼ cup unsalted butter, divided
- ½ cup heavy whipping cream
- ¾ pound Granny Smith apples, Honeycrisp, or Fuji
- 2 tablespoons dark brown sugar
- ⅛ teaspoon nutmeg
- 1 tablespoon caramel sauce, (optional)
Directions
- Heat Oven – Set the oven rack to the middle position. Heat to 400ºF (204ºC). Line a large baking sheet with parchment paper and set aside.
- Make the Topping – In a small bowl, combine ¼ cup of granulated sugar and ¼ teaspoon cinnamon. Set aside.
- Prepare the Tortillas – Cut the tortillas into triangles, about 8 per tortilla. Add the tortillas to the prepared baking sheet. Melt 2 tablespoons of butter, and brush on top of the tortillas. Sprinkle some of the cinnamon sugar mixture on top. Flip the pieces, brush with butter, and top with cinnamon sugar.
- Bake the Tortillas – Bake the tortillas for 5 minutes. Flip and bake until the edges are golden brown, about 5 to 6 minutes. Cool the chips on the sheet pan set on a wire rack until crispy, about 5 to 10 minutes.
- Prepare Apples – Peel, core, and cut the apples into about ½" dice. Measure 2 ¼ cups for the filling.
- Cook the Apples – In a medium skillet, melt 2 tablespoons butter over medium heat. Add the diced apples, brown sugar, 1 tablespoon granulated sugar, ¼ teaspoon cinnamon, and nutmeg. Saute until crisp-tender, about 5 to 6 minutes. Transfer apples to a bowl and freeze until cooled down, about 10 minutes, or refrigerate until ready to use.
- Make the Whipped Cream – Add the heavy cream and 1 tablespoon of granulated sugar to a medium mixing bowl. Slightly tilt the bowl and vigorously whisk until medium peaks are reached.
- To Serve – Add the baked tortilla chips to a platter. Top with cooled apple topping, whipped cream, caramel sauce, and cinnamon.
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