059 / 75 · A Small Sweet Finish

Cinnamon Tortilla Crisps with Warm Berries

2 modest dessert bowls · Active 25 min · Total 35 min

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Toasted tortilla triangles make a crisp base for warm berries and a spoonful of plain yogurt. They cook in a skillet rather than an oven, then wait on a dry plate while the berries soften in the same pan. Keep the chips, fruit and yogurt separate until eating so the contrast survives the first spoonful. This is a small dessert assembled from familiar camper-cupboard ingredients, with no batter to mix and no need for a baking tray.

Jump to ingredients

Cinnamon tortilla crisps with warm mixed berries and plain yogurt.

Make the triangles crisp, then season

Cut small flour tortillas into fairly even wedges. Use a thin brush of oil and a moderate pan so they dry and brown without turning black at the tips. Cook in two batches and let each finished piece sit in a single layer. Cinnamon sugar adheres while the surfaces are warm. A covered heap traps steam, and a high heat can scorch the sugar if it enters the skillet too early.

Cook frozen berries properly

Use the frozen fruit straight from the freezer and follow any cooking requirement on its label. The measured orange juice starts the sauce, and the berries release more liquid as they soften. Bring the mixture to a full bubbling boil and keep it there briefly before simmering to a spoonable consistency. Do not merely warm a few still-frozen berries in the residual heat of the chip pan. If fresh fruit is used instead, wash and prepare it appropriately and still cook it into the stated warm sauce.

Let the spoon make each bite

Divide the warm berries between two bowls and add a cool spoonful of yogurt at the side. Put the tortilla crisps alongside or tuck only their bottom tips into the fruit. They are meant to be eaten promptly rather than soaking for ten minutes. Keep yogurt refrigerated until serving. A small dessert uses a little chilled space, but it should not take priority over safely storing the rest of the meal or leave an opened dairy tub sitting warm on the counter.

Ingredients

  • 2 small flour tortillas, about 6 inches (15 cm) across (60 g total)
  • 2 teaspoons neutral oil (10 ml), divided
  • 1 tablespoon sugar (12 g), divided
  • 1/2 teaspoon ground cinnamon (1 g)
  • 1 1/2 cups frozen mixed berries (200 g)
  • 2 tablespoons orange juice (30 ml)
  • 1/3 cup plus 1 tablespoon plain yogurt (100 g)

Set out

10-inch (25 cm) skillet, Spatula, Dry plate, Small cinnamon-sugar bowl, Two dessert bowls

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

  1. Mix 2 teaspoons (8 g) of the sugar with cinnamon in the small bowl. Cut each tortilla into six triangles. Brush the skillet with half the oil and heat over medium-low.
  2. Cook six triangles in one layer for 2–3 minutes per side until golden and crisp, adjusting heat to avoid scorching. Transfer to a dry plate, sprinkle with half the cinnamon sugar and repeat with remaining oil, triangles and cinnamon sugar. Keep in one layer, uncovered.
  3. Put frozen berries, orange juice and remaining 1 teaspoon (4 g) sugar in the skillet. Heat until fully bubbling, boil for at least 1 minute, then simmer for 4–6 minutes until fruit is soft and the juices are spoonable. Follow any longer cooking instructions on the berry package.
  4. Divide warm berries between two bowls, add half the cold yogurt to each and serve six tortilla crisps per person alongside. Eat immediately, dipping crisps into fruit rather than leaving them submerged.

The same pan can finish dessert

Wash and dry the skillet thoroughly after savory cooking before starting. A pan with garlic or meat residue will change this otherwise simple sweet course.

A useful detail

Keep the cinnamon sugar out of the hot skillet while the tortillas toast. It seasons the warm cooked chips on the plate and is less likely to burn.

Another way

  • Use frozen cherries at the same weight, checking they are pitted and following their package cooking instructions.
  • Use plain Greek yogurt at the same weight for a thicker accompaniment.

Keep it well

Best assembled at the meal. Cool and refrigerate cooked berries promptly within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Reheat stored berries to 165°F/74°C. Store cooled crisps dry and airtight for 1 day, separate from yogurt and fruit. Keep yogurt refrigerated according to its label.