Core, peel and chop apples into bite sized pieces.

Combine all of the filling ingredients except the apples in a medium saucepan and bring to a boil.

Cook until mixture thickens (about 3 minutes).

Add the chopped apples, reduce heat and simmer for about 10 minutes (until the apples are tender.

Allow to cool.

Combine the cinnamon and sugar in a bowl and mix well. Set aside.

Grease a 9x13 pan and preheat the oven to 350 degrees Fahrenheit.

Microwave the tortillas for 30 seconds to make them more pliable for folding.

Spoon the filling across the middle of the tortilla.

Fold in the sides of the tortilla before rolling the bottom of the tortilla over the filling, and then rolling over burrito style.

Place in prepared pan.

Spread the melted butter over each chimichanga and then sprinkle with cinnamon sugar mixture.

Bake for 20-30 minutes until tops are brown and crispy.