Yields: 6 servings Prep time: 20 minutes Cook time: 30 minutes (approx. 10 min sauté + 20 min bake)
Ingredients
- For the Bake:
- 6 (8-inch) flour tortillas
- 3 tablespoons unsalted butter
- 6 medium Granny Smith apples, peeled, cored, and chopped into ½-inch pieces
- 6 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 2 teaspoons fresh lemon juice
- For the Topping:
- 3 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- Optional Serving Ideas:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Have a large, ungreased baking sheet ready.
- Arrange Tortilla Base: Lay 4 of the tortillas on the baking sheet in an overlapping circle pattern, ensuring several inches of each tortilla hang over the edge of where the filling will be. Place the 5th tortilla flat in the center to cover the middle gap. Set aside.
- Prepare Apple Filling: In a small bowl, whisk together the 6 tablespoons of sugar for the filling and the 1 teaspoon of cornstarch. Set aside.
- Sauté Apples: Place a large skillet over medium-high heat. Melt the 3 tablespoons of butter. Add the chopped apples and lemon juice. Stir to coat. Add the sugar-cornstarch mixture, 1 ½ teaspoons cinnamon, and the optional ¼ teaspoon nutmeg to the skillet. Stir everything together well.
- Cook Filling: Sauté the apple mixture for 8-10 minutes, stirring regularly, until the apples begin to soften but still hold their shape (tender-crisp).
- Assemble the Bake: Carefully spoon the warm apple mixture evenly over the tortillas on the baking sheet, spreading it out over the central tortilla and the inner parts of the overlapping tortillas.
- Enclose the Filling: Gently fold the overhanging flaps of the 4 outer tortillas up and over the apple filling, overlapping them towards the center. Place the 6th (remaining) tortilla flat on top to cover any central gap.
- Prepare Topping: In a small bowl, mix the remaining 3 tablespoons of sugar and ¾ teaspoon of cinnamon for the topping. Sprinkle this mixture evenly over the top tortilla layer.
- Bake: Place a second, similarly sized baking sheet directly on top of the assembled tortilla bake (this helps keep it flat and contained). Carefully transfer to the preheated oven. Bake for 18-22 minutes, or until the tortillas are lightly golden brown and crisp at the edges.
- Cool and Serve: Carefully remove the bake from the oven (remove the top baking sheet). Let it cool on the baking sheet for 5-10 minutes before slicing. This allows the filling to set slightly. Slice into wedges and serve warm. Offer with optional vanilla ice cream, whipped cream, or caramel sauce.
Recipe Notes:
- Granny Smith apples hold their shape well when cooked, but other firm baking apples can be substituted.
- Ensure the tortillas overlap sufficiently to prevent the filling from leaking out excessively during baking.
- The second baking sheet on top is important to prevent the top tortillas from puffing up too much.
- Best enjoyed warm shortly after baking. Leftovers can be reheated gently in an oven or microwave, though the tortillas may soften.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases for the specified ingredients, excluding optional serving toppings. Actual values may vary based on specific brands and precise measurements.)
- Calories: Approx. 357 kcal
- Total Fat: Approx. 9.2 g
- Saturated Fat: Approx. 4.5 g (Estimate)
- Total Carbohydrates: Approx. 71 g
- Dietary Fiber: Approx. 4 g (Estimate)
- Total Sugars: Approx. 40 g (Estimate)
- Protein: Approx. 4.3 g
- Sodium: Approx. 200 mg (Estimate)
