Ingredients:
For the Apple Filling:
4 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
2 tablespoons unsalted butter
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon water
For the Churro Bowls:
4 (10-inch) flour tortillas
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
Cooking spray
For Serving (Optional):
Vanilla ice cream
Caramel sauce
Whipped cream
Instructions:
Preparing the Apple Filling:
In a large skillet, melt the butter over medium heat.
Add the diced apples, granulated sugar, ground cinnamon, and ground nutmeg to the skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the apples are tender.
In a small bowl, mix together the cornstarch and water to make a slurry. Stir the slurry into the apple mixture and cook for an additional 1-2 minutes, or until the mixture has thickened. Remove from heat and set aside.
Making the Churro Bowls:
Preheat the oven to 400°F (200°C).
In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.
Lightly spray both sides of each flour tortilla with cooking spray.
Place a tortilla over the back of a muffin tin cavity, pressing down gently to create a bowl shape. Repeat with the remaining tortillas.
Sprinkle the cinnamon-sugar mixture over the tops of the tortillas.
Bake in the preheated oven for 8-10 minutes, or until the tortillas are golden brown and crispy.
Remove the tortilla bowls from the oven and allow them to cool for a few minutes.
Assembling the Churro Apple Pie Bowls:
Fill each churro bowl with the prepared apple filling.
Serve the churro apple pie bowls warm, optionally topped with vanilla ice cream, caramel sauce, and whipped cream.
Enjoy your delicious Churro Apple Pie Bowls!