Apple Crisp Appetizer Name: Belinda Hurley Base: Camp Lejeune Recipe: DIP 1 1/3 cups peeled, cored, and diced apple 1 teaspoon fresh lemon juice 2 teaspoons brown sugar 2 teaspoons apricot preserves 1/8 teaspoon cinnamon Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled. 5 (6-inch) flour tortillas 2 tablespoons butter, melted 1/2 teaspoon cinnamon 1 1/2 tablespoons sugar Brush the tortillas with butter, then cut them into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350° F until golden brown, about 10 minutes. Let them cool before serving. Serve