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U.S. Highbush Blueberry Council

Blueberry-Apple Tortillas
Blueberry Tortilla Crepes


  • 1 can (21 ounces) apple pie filling and topping
  • 1 cup fresh or frozen thawed blueberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • 6 large (7-inch) flour tortillas
  • 2 tablespoons butter or margarine, melted


  1. In a medium saucepan over medium-low heat, heat apple filling until warm
  2. Stir in blueberries and vanilla
  3. Cover to keep warm
  4. In a small bowl mix sugar and cinnamon until combined
  5. Set aside
  6. To assemble: Brush each tortilla generously with melted butter
  7. Sprinkle with sugar-cinnamon mixture and place 16 blueberry-apple mixture down center
  8. Fold bottom of the tortilla to partially cover the filling
  9. Fold in side to enclose filling completely
  10. Garnish with additional blueberries and confectioners sugar, if desired

Number of servings (yield): 6

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