Preheat oven to 350 degrees.
Put Cinnamon Twists into food processor fitted with steel S blade. Process until fine crumbs.
Spread onto parchment lined cookie sheet. Bake 5 minutes, until it starts to turn a slightly darker color. Let cool.
Store the crumbs in the Cinnamon Twists bag, tightly sealed, up to 2 weeks at room temperature, or store in the freezer up to 3 months.

For the baked apple:
6 yellow apples, peeled, cored and sliced into eighths.
1/4 cup sweetener (sugar or Splenda),
1 tablespoon cinnamon.

Preheat oven to 375 degrees.
Toss apple slices with sweetener and cinnamon. Place in baking pan.
Bake, covered, for 1 hour or until soft but still holds its shape.
This can be made 1 day in advance and rewarmed before serving. Serve with ice cream, whipped cream, or alone. Sprinkle with Cinnamon Twist Crumbs.

For the fruit platter I used watermelon, mango, kiwi, and blueberries. You can substitute any fruits that you like, but it looks best with varying colors.

For the strawberry sauce:
1 bag 16 oz frozen strawberries, thawed
1/3 cup orange juice
2 tablespoons confectioner’s sugar
1 tablespoon vanilla sugar

Blend all ingredients in food processor or with immersion blender until smooth. Store in refrigerator. Pour sauce over fruit and sprinkle with Cinnamon Twist Crunch.
Enjoy!
What will YOU sprinkle it on? Please let us know. Pictures are welcome!
Please send all questions or comments to: [email protected]