1-First Step: Make the Apple Pie Filling Peel and dice 4 Granny Smith apples into 1/2-inch pieces. In a skillet over medium heat, melt 2 tbsp butter. Add apples, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg. Stir for 5 minutes until apples soften. Mix 1 tbsp cornstarch with 1 tbsp water to form a slurry, stir in, and cook 2-3 more minutes until thickened. Remove from heat and cool slightly. This homemade apple pie filling beats canned for texture about 2 cups total. Pro tip: Drain excess liquid to prevent soggy chimichangas.

2-Second Step: Prepare the Tortillas Warm 4 large flour tortillas in the microwave for 10-15 seconds wrapped in a damp towel. This makes them pliable and easy to roll. Lay one flat on a clean surface. Spoon 1/2 cup apple pie filling into the center, leaving a 1-inch border.

3-Third Step: Fill and Roll the Chimichangas Fold the bottom tortilla edge over the filling, then fold in both sides tightly. Roll upward like a burrito, keeping it snug. Secure the seam with a toothpick if needed. Repeat for all 4. Brush each lightly with melted butter or spray with cooking oil on all sides. Place seam-side down this ensures even cooking.

4-Fourth Step: Air Fry the Chimichangas In a preheated 375°F air fryer, arrange 2 chimichangas seam-side down (avoid overcrowding). Air fry 5-7 minutes, flip halfway with tongs, until golden and crispy. While hot, mix 1/4 cup sugar with 1 tsp cinnamon in a bowl and roll each chimichanga in it immediately. The heat melts the coating for perfect crunch.

5-Final Step: Serve and Enjoy Plate your air fryer dessert chimichangas hot. Add a scoop of vanilla ice cream, drizzle caramel sauce, or whipped cream. Each serves one, pairing well with coffee. Cleanup is a breeze just wipe the basket. For skillet fry alternative: Heat 2 inches vegetable oil to 350°F, fry 2-3 minutes per side, drain on paper towels, then coat.