Instructions: In a 3 1/2- or 4-quart crockery cooker, stir together brown sugar, granulated sugar, tapioca and cinnamon. Stir in apple juice. Add apple slices and margarine; stir to mix.

Cover; cook on LOW-heat setting 6 to 7 hours or HIGH-heat setting 3 to 3 1/2 hours.

To serve, divide apples and syrup among 8 dessert dishes. Top each serving with vanilla yogurt and pecans. Serve with Cinnamon Tortilla Crisps.

For the Cinnamon Tortilla Crisps: In a bowl, combine granulated sugar and ground cinnamon. Cut the flour tortillas into 8 wedges each. (Or, cut 3 (6-inch) corn tortillas into 6 wedges each.) Lightly spray wedges with nonstick vegetable oil coating. Place wedges in a single layer on an ungreased baking sheet. Bake in preheated 350 degree oven about 12 minutes or until crisp. (Or, bake corn tortillas about 8 minutes.)

This recipe yields 8 servings.

Comments: Nachos get a sugar-and-spice twist. The apple mixture is served with cinnamon-spiced tortilla crisps. Top it all off with vanilla yogurt and toasted pecans - yum."

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