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This Apple Chimichanga Recipe, also known as Apple Pie Roll Ups, is the perfect easy baked dessert for fall! Top with vanilla ice cream and caramel sauce for an even more indulgent seasonal dessert.

I don’t know about you, but as soon as fall hits I want nothing but apple dessert recipes! (OK, I will give in to pumpkin desserts, too!). But seriously, now that apples are in season I have a ton of apples to work with and I enjoy making simple desserts with the excess to satisfy my sweet tooth.

Chimichanga desserts is a term I grew up with that basically refers to a tortilla filled with fruit and/or cream cheese that’s baked or fried. These days, “roll ups” is more commonly used to describe the preparation of this delicious treat, which I enjoy making with apples and cinnamon to give the flavors of apple pie…but this baked version is so much easier to make!

Baked Apple Cinnamon Chimichangas Recipe

Apple Chimichanga Ingredients:

Apple Pie Filling:

4 Apples
1 1/2 cup Water
1/4 cup Cornstarch
3/4 cup Sugar
1/2 tsp Cinnamon
1 tbsp Lemon Juice

Apple Pie Rolls:

8 small Tortillas
1/2 cup Sugar
1 tbsp Cinnamon
2 tbsp Butter, melted

How to Make Apple Pie Roll Ups:

1. Core, peel and chop apples. This apple corer is very handy!

2. Combine all filling ingredients except the apples in a medium saucepan and bring to a boil.

3. Cook until mixture thickens (about 3 minutes).

4. Add the chopped apples, reduce heat and simmer 10 minutes (until the apples are tender). Allow to cool.

5. Combine cinnamon and sugar in a bowl and mix well. Set aside.

6. Grease a 9×13″ pan.

7. Preheat oven to 350 degrees.

8. Microwave the tortillas for 30 seconds to make them more pliable for folding.

9. Spoon filling across the bottom third of the tortilla.

10. Fold in the sides of the tortilla before rolling the bottom of the tortilla over the filling, and then rolling on over burrito style.

11. Place in prepared pan. Cover each dessert chimichanga with a lot of butter and then sprinkle with the cinnamon sugar mixture.

12. Bake 20-30 minutes until tops are brown and crispy. Optional: Top with vanilla ice cream and/or caramel sauce.

Apple Pie Roll Ups Tips

If you enjoy making your own apple pie filling, you can use 3 cups of homemade apple filling and skip to step 5.

Also, in a pinch, you can use canned apple pie filling. Once again, the conversion is 3 cups and you’ll skip to step 5 in the apple rolls ups recipe.

What Apples to Use for Apple Pie Roll Ups

When it comes to apple desserts, I usually use what I have on hand, and on any given day that could be Gala, Granny Smith or Braeburn apples (just to name a few!). I know some people like specific flavors of certain apples and I totally understand wanting to know which type of apple works best in a recipe. Here’s the breakdown of which apples to use in baking:

Granny Smith Apples – The perfect blend of sweet and tart. This apple is firm and can hold up in any recipe.

Jonathans and Jonagolds Apples – Ideal in apple pie. Both of these varieties are tart and tangy.

Honeycrisp Apples – Super sweet and juicy. Great for apple pie when it’s in season.

Braeburn Apples – Sweet, slightly spicy and firm. Keeps its shape throughout cooking.

Golden Delicious Apples – Soft and sweet. Skin does not need to be peeled for cooking. Great for applesauce and apple butter.

Gala Apples – Crisp and mellow. Works well in any apple recipe.

Baked Apple Pie Roll Ups

Course: Dessert

Author: Stefanie Fauquet

Ingredients

Apple Filling:

4 Apples
1 1/2 cup Water
1/4 cup Cornstarch
3/4 cup Sugar
1/2 tsp Cinnamon
1 tbsp Lemon Juice

Rolls:

8 Tortillas small
1/2 cup Sugar
1 tbsp Cinnamon
2 tbsp Butter melted

Instructions

Core, peel and chop apples.
Combine all filling ingredients except the apples in a medium saucepan and bring to a boil.
Cook until mixture thickens (about 3 minutes).
Add the chopped apples, reduce heat and simmer 10 minutes (until the apples are tender.
Allow to cool.
Combine cinnamon and sugar in a bowl and mix well. Set aside.
Grease a 9x13" pan.
Preheat oven to 350.
Microwave the tortillas for 30 seconds to make them more pliable for folding.
Spoon filling across the bottom third of the tortilla.
Fold in the sides of the tortilla before rolling the bottom of the tortilla over the filling, and then rolling on over burrito style.
Place in prepared pan.
Cover each enchilada with a lot of butter and then sprinkle with cinnamon sugar mixture.
Bake 20-30 minutes until tops are brown and crispy.