{"id":114,"date":"2008-10-06T18:21:57","date_gmt":"2008-10-06T23:21:57","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=114"},"modified":"2008-10-06T18:21:57","modified_gmt":"2008-10-06T23:21:57","slug":"fruit-salsa-cinnamon-crispas","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=114","title":{"rendered":"Fruit Salsa & Cinnamon Crispas"},"content":{"rendered":"
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\nFruit Salsa<\/strong>
\n4 Granny Smith apples – washed, peeled, cored and diced
\n2 pounds strawberries, sliced
\n2 tablespoons white sugar
\n1 tablespoon brown sugar
\n3 tablespoons blackberry preserves<\/p>\n

In a large bowl, combine apples, strawberries, sugars, and blackberry preserves. Cover and refrigerate for at least 30 minutes.<\/p>\n

Cinnamon Crispas<\/strong>
\n10 (10 inch) flour tortillas
\nnon-stick butter flavored cooking spray
\n1 cup granulated sugar
\n1 tbsp ground cinnamon<\/p>\n

Preheat oven to 350 degrees F.
\nSpray one side of each flour tortilla with cooking spray. Cut into eight (or more) wedges and place in a single layer on a large baking sheet. Sprinkle with cinnamon sugar to coat.
\nBake for 10 to 12 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes before serving. Crispas will continue to get crunchier as they cool. Serve with fruit salsa.<\/p>\n

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Fruit Salsa 4 Granny Smith apples – washed, peeled, cored and diced 2 pounds strawberries, sliced 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons blackberry preserves In a large bowl, combine apples, strawberries, sugars, and blackberry preserves. Cover and refrigerate for at least 30 minutes. Cinnamon Crispas 10 … Continue reading Fruit Salsa & Cinnamon Crispas<\/span> →<\/span><\/a><\/p>\n

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