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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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We have three apple trees in our yard...this recipe puts that delicious fruit to good use! The aroma of this quick-to-fix dessert baking is absolutely wonderful.Gloria Kirchman, Eden Prairie, Minnesota Ingredients:
8 flour tortillas (7 or 8 inches), warmed |
1/4 cup butter, melted |
6 cups sliced peeled tart apples |
1 jar (12 ounces) caramel ice cream topping |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup chopped pecans, toasted |
Directions:
1. Brush both sides of tortillas with butter; press into 10-oz. custard cups. Place on baking sheets. Bake at 375° for 10-12 minutes or until golden. Cool.
2. In a nonstick skillet, saute apples over medium heat for 8 minutes. Stir in ice cream topping, flour and cinnamon; bring to a boil. Cook and stir over medium heat until mixture is thickened and apples are tender, about 4 minutes. Spoon into tortilla cups. Bake at 375° for 10 minutes. Top with whipped topping and pecans. Yield: 8 servings.
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