Ingredients

2/3 C. brown sugar packed
1/4 C. granulated sugar
1 Tbsp. quick cooking tapioca
1 tsp. ground cinnamon
1 1/2 C. apple juice or apple cider
2 pounds cooking apples peeled, cored, and cut into 1/2 inch thick slices (6 C.)
1 Tbsp. margarine or butter cut up
1 carton vanilla yogurt (8 oz.)
1/4 C. chopped toasted pecans
Cinnamon Tortilla Crisps:
4 tsp. granulated sugar
1 tsp. ground cinnamon
2 flour tortillas 7 inch to 8 inch

Cooking Instructions

In a 3 1/2 or 4 quart crockery cooker, stir together brown sugar, granulated sugar, tapioca and cinnamon. Stir in apple juice. Add apple slices and margarine, stir to mix. Cover, cook on low heat setting 6 to 7 hours or high heat setting 3 to 3 1/2 hours. 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 ground cinnamon. Cut the flour tortillas into 8 wedges each. Or, 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 minutes or until crisp. Or, bake corn tortillas about 8 minutes. Comments: Nachos get a sugar and spice twist. The apple mixture is served with cinnamon spiced tortilla crisps.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)