1. Combine the diced apple and lemon juice in a medium bowl. Cover with plastic wrap and set aside.

2. Whisk together cornstarch and water in a small bowl; set aside.

3. In a medium heavy bottomed saucepan, combine Redpath ® Golden Yellow Sugar, cream, butter, vanilla and salt. Set over medium-high heat and bring to a boil. Cook, stirring constantly, until sauce thickens, about 7 minutes.

4. Add the cornstarch mixture and boil for 3 minutes.

5. Remove sauce from heat and stir in the apples, ½ tsp (2 g) of nutmeg and cinnamon.

6. In a small shallow dish, combine Redpath ® Granulated Sugar with the remaining nutmeg; set aside.

7. Line a baking sheet with paper towels.

8. Lay out 1 tortilla and spoon ¼ cup (60 ml) of apple filling down the centre. Fold in sides, roll up tightly and set aside, with the seam side facing down; repeat with remaining tortillas and filling.

9. Pour oil into a large heavy pot or skillet, so that it reaches a depth of ½ inch (1 centimetre), and place over medium heat, bringing oil to 365°F (185°C).

10. Carefully add chimichangas (without crowding) to the hot oil, seam side facing down, and fry until golden brown, about 2 minutes on each side. Remove and place chimichangas on the paper towel lined baking sheet, in order to absorb excess grease. Cool for a minute, and roll chimichangas in the sugar nutmeg mixture. Repeat with remaining chimichangas, if multiple batches are necessary.

11. Serve warm with whipped cream or vanilla ice cream.