Ingredients
⅓ c. sugar
1 t. ground cinnamon
½ c. unsalted butter, melted
9 10-inch flour tortillas
1 lemon
2 granny smith apples, peeled and finely chopped
1 c. kiwi, peeled and chopped
1 lb. strawberries, chopped
½ lb. raspberries
¼ c. 100% strawberry preserves (no added sugar)
Optional
Vanilla bean ice cream
Cinnamon Crisp Directions
- Preheat oven to 350°
- Combine cinnamon & sugar in a small bowl and set aside.
- Working with 3 tortillas at a time, brush both sides of the tortilla with melted butter and sprinkle each side lightly with cinnamon sugar mixture.
- Stack 3 tortillas on a clean work area and cut with a pizza cutter into 4 parts (to create 12 wedges). Place wedges on a baking sheet and bake in pre-heated oven 8-11 minutes or until crisp. Remove from oven and set aside.
Fruit Salsa Directions
- Zest the lemon and set aside.
- Place finely chopped apples in a large glass bowl and squeeze juice from the lemon over them. Toss until apple is covered in lemon juice.
- Add kiwi, strawberries, raspberries, and preserves to bowl and gently combine ingredients. (The raspberries will break apart a bit). Allow to rest at room temperature at least 15 minutes before serving.
Makes 6 servings.
