Fruit Cinnamon Snack

This chunky fruit mix paired with homemade cinnamon tortilla crisps offers the ideal combo of sweet juicy goodness and satisfying crunch. It works beautifully as an easy dessert or morning treat, and always gets thumbs up from everyone around the table, no matter their age.

I whipped this up for the first time during a backyard get-together when I wanted something fresh but wow-worthy. The bright colors and fun mix of soft and crunchy bits made everyone grab seconds. Now my kids jump in to help chop the fruit, making it our go-to weekend project.

Ingredients

• Large flour tortillas: Go for the biggest ones you can find since they make perfect scoopers for the fruit mix
• Non-stick cooking spray: Helps the sweet coating stick without making everything too oily
• Granulated sugar: Gives that sweet kick, though you can swap in brown sugar for a deeper taste
• Ground cinnamon: Brings that cozy spice flavor that works so well with fresh fruits

• Granny Smith apples: Add a nice zing and stay firm in the mix without turning mushy
• Fresh lemon juice: Keeps apples looking fresh and adds a tangy zip
• Kiwi, strawberries, and raspberries: Make a pretty rainbow of textures and sweet-tart flavors
• Brown sugar: Adds a touch of caramel-like sweetness to round out the fruit flavors
• Raspberry or strawberry preserves: Pulls everything together and makes it extra juicy

Step-by-Step Instructions

Prepare the cinnamon sugar mixture:

Mix sugar and cinnamon in a small bowl until fully blended. You'll want roughly 4 times more sugar than cinnamon for the best taste.

Prepare the tortillas:

Take three tortillas at once and spray both sides lightly with cooking spray. This trick makes the sweet mix stick better and helps them get extra crispy.

Apply the cinnamon sugar:

Dust both sides of each tortilla with plenty of the cinnamon sugar blend. Make sure to cover every bit so you'll get that slight caramel crunch when they bake.

Stack and cut the tortillas:

Layer your three coated tortillas together, then slice them into 12 triangle pieces. A pizza cutter works way better than a knife for this job.

Bake to perfection:

Lay out all those triangles on a baking sheet with space between them. Pop them in a 350°F oven for about 11-12 minutes until they turn golden at the edges and crisp up in the middle.

Prepare the apples:

Take the skin off the apples, cut out the core, and chop them into tiny cubes about 1/4 inch big. Toss them right away with lemon juice so they don't turn brown.

Prepare the remaining fruits:

Cut off the green tops from strawberries and dice them up small, skipping any tough white parts. Peel and cube the kiwi about the same size as the apple bits. Keep raspberries whole or cut big ones in half.

Combine the fruits:

Dump all your chopped fruit into a big bowl and mix them around so you don't get clumps of just one kind.

Add sweeteners:

Sprinkle brown sugar over everything, then dollop in the fruit preserves. The jam not only sweetens but makes everything glossy and stick together nicely.

Fold gently:

Use a soft spatula to carefully mix everything together. Don't squish the fruit—just lightly toss until it's all coated without turning into mush.

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I just can't get enough of how the warm, spicy chips taste against the cool, juicy fruit. My little girl once said it was like eating summer, and she totally nailed it. There's nothing better than seeing my family crowd around for this simple treat—it's moments like these that make cooking worth it.

Seasonal Variations

When summer hits, throw in some juicy peaches, nectarines, or extra berries. Summer fruits are so naturally sweet that you can cut the sugar in half and still get amazing flavor.

In autumn, try adding chopped pears with a tiny bit of nutmeg mixed into the fruit. These warmer flavors match the cinnamon chips perfectly and go great with hot apple cider on cool evenings.

During those cold winter months, toss in some pomegranate seeds and orange chunks for bright spots of flavor. They bring a nice tartness that cuts through the sweetness and keeps each bite interesting.

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Storage Tips

Keep the chips away from the fruit in an airtight container at room temp to stay crunchy. If they go soft, just pop them in a 300°F oven for a few minutes to crisp them up again.

The fruit mix stays good in the fridge for about two days, though it will get softer as time goes on. You might want to drain off some juice before serving leftovers the next day.

If you're planning ahead, make all the chips and chop everything except the apples the day before. Mix it all together just before serving to keep everything fresh and at the right texture.

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Serving Ideas

Make it fancy by scooping the fruit mix into martini glasses, adding a small swirl of whipped cream on top, and sticking a cinnamon chip straight up as a pretty garnish.

Set up a fun dessert station with the chips, fruit mix, vanilla yogurt, and extras like toasted coconut flakes, mini chocolate chips, or a honey drizzle so everyone can create their own perfect combo.

At breakfast gatherings, put this next to a yogurt parfait bar to give folks options from somewhat healthy to totally indulgent—it's a crowd-pleaser that works for everyone.

Frequently Asked Questions

→ Could I make these ahead of time?

Absolutely! Keep the cinnamon sugar chips in a tightly sealed container, and they’ll stay tasty for up to three days.

→ What other fruit works here?

Feel free to swap raspberries for blackberries or blueberries, and kiwi for peach or pear. Customize it to your taste.

→ How do I stop apples from browning?

A little squeeze of fresh lemon juice on the apple pieces right after cutting will keep them looking fresh.

→ Can corn tortillas replace flour ones?

Flour tortillas are better here since they bake into crispy, sweet chips. Corn tortillas might not work as well but can still be used.

→ How long does the salsa last in the fridge?

Your salsa stays good in a sealed container in the fridge for two days. Just remember, the fruits may release some juice over time.

→ What dips complement the cinnamon chips?

Try these chips with creamy vanilla yogurt, fluffy whipped cream, or even drizzle on some chocolate syrup for extra sweetness.