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Caramel-Apple Nachos

2/3 cup brown sugar - (packed)
1/4 cup granulated sugar
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon
1 1/2 cups apple juice or apple cider
2 pounds cooking apples -- peeled, cored, and cut into 1/2" thick slices - (6 cups)
1 tablespoon margarine or butter -- cut up
1 carton vanilla yogurt - (8 oz)
1/4 cup chopped -- toasted pecans

Cinnamon Tortilla Crisps:
4 teaspoons granulated sugar
1 teaspoon ground cinnamon
2 flour tortillas - (7" to 8" dia)


In a 3 1/2- or 4-quart slow cooker, stir together brown sugar, granulated sugar, tapioca and cinnamon. Stir in apple juice. Add apple slices and margarine; stir to mix.


Cover; cook on LOW-heat setting 6 to 7 hours or HIGH-heat setting 3 to 3 1/2 hours.


To serve, divide apples and syrup among 8 dessert dishes. Top each serving with vanilla yogurt and pecans. Serve with Cinnamon Tortilla Crisps.


For the Cinnamon Tortilla Crisps: In a bowl, combine granulated sugar and ground cinnamon. Cut the flour tortillas into 8 wedges each. (Or, cut 3 (6-inch) corn tortillas into 6 wedges each.) Lightly spray wedges with nonstick vegetable oil coating. Place wedges in a single layer on an ungreased baking sheet. Bake in preheated 350 degree oven about 12 minutes or until crisp. (Or, bake corn tortillas about 8 minutes.)


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