1 C. brown sugar 2/3 C. sugar, divided use 1 C. apple cider 3 T. quick-cooking tapioca 2 T. + ¼ tsp. cinnamon, divided use 1/2 tsp. nutmeg 1/8 tsp. cloves 1/2 tsp. butter flavoring 1/2 C. raisins 1/4 C. sweetened dried cranberries 8 Granny Smith apples, peeled, cored and diced (1/2-inch) 18 98% fat-free flour tortillas (6 inches each) Butter-flavored cooking spray 2 C. light whipped topping (or vanilla yogurt) 1/4 C. chopped pecans
In a 3 1/2 or 4-quart crock pot, combine brown sugar, 1/3 cup sugar, apple cider, tapioca, 1 1/4 teaspoons cinnamon, nutmeg, cloves, butter flavoring, raisins and sweetened dried cranberries. Blend in apples. Cover. Cook on high setting for 2 1/2 to 3 hours or on low setting 6-7 hours.
Preheat oven to 350 degrees F. Cut each tortillas into 6 wedges. Place on baking sheets and spray tortillas lightly with butter-flavored cooking spray. In a small bowl, combine 1/3 cup sugar and 5 teaspoons cinnamon. Sprinkle half over tortillas. Bake for 5-6 minutes. Turn tortillas over. Spray lightly with butter-flavored cooking spray and sprinkle with remaining sugar and cinnamon mixture. Bake until light brown, approximately 5-6 minutes. Cool.
To serve, place approximately 1/3 cup apple mixture in a small bowl. Garnish with 5 cinnamon chips, approximately 1 1/2 tablespoons whipped topping (or vanilla yogurt) and 1/2 teaspoon chopped pecans.