Name: Crock Pot Dessert Fruit Taco Cups Recipe
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 3 peaches (peeled, pitted and sliced); 3 nectarines (peeled, pitted and sliced); 3 apricots (peeled, pitted and sliced); ½ cup fresh squeezed lemon juice; ¼ cup white sugar; ¼ cup brown sugar; 1 teaspoon ground cinnamon; ¼ cup butter (cubed); 10 flour tortillas (“fajita size” 6 inches wide); 1 quart vanilla ice cream; ¼ cup caramel syrup

Jump to Recipe· 4.4 from 42 reviews

If you love fruity desserts that feel cozy and a little bit indulgent, then you absolutely need to try this Crock Pot Dessert Fruit Taco Cups Recipe. It’s a fun and unexpected way to enjoy warm, cinnamon-spiced slow-cooked stone fruits nestled in crispy, golden tortilla cups, all topped with melting vanilla ice cream and rich caramel syrup. The whole experience feels like a hug on a plate, perfect for sharing with family or friends, and surprisingly simple to make. Whether you’re looking for a new summer dessert or a sweet treat any time of year, these taco cups bring a perfect balance of fresh fruit, buttery warmth, and creamy coolness that will keep you coming back for more.

Ingredients You’ll Need

The image shows all the ingredients neatly arranged on a white marbled surface. There are two yellow lemons placed next to a stack of three round white tortillas in the center. Surrounding the tortillas, there are seven red and yellow nectarines and three orange and red peaches. Nearby, a small clear bowl with light brown sugar sits below another clear bowl with white granulated sugar. A small glass bowl filled with ground cinnamon is at the top left. On the right, there is a block of butter wrapped in paper and two large containers: one with caramel syrup and the other with vanilla ice cream. The overall look is clean and bright with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but absolutely essential to creating the distinct texture, vibrant colors, and rich flavors of this dessert. Each fruit adds a juicy sweetness, the spices and sugars deepen the complexity, and the tortillas transform into a crisp shell that holds it all together deliciously.

3 peaches: Peeled, pitted, and sliced for a juicy, fragrant base that complements the other stone fruits.
3 nectarines: Similar to peaches but slightly firmer with a hint of tartness to balance the sweetness.
3 apricots: Tender and sweet, these add bright golden-orange color and delicate flavor nuances.
½ cup fresh squeezed lemon juice: Adds necessary acidity to brighten and balance the fruit’s natural sugars.
¼ cup white sugar: Sweetens the fruit gently without overpowering their natural flavors.
¼ cup brown sugar: Brings a hint of molasses richness and caramel tones that enhance the cinnamon spice.
1 teaspoon ground cinnamon: Warms the entire dish with cozy spice that pairs beautifully with stone fruits.
¼ cup butter (cubed): Melts into the fruit mixture to add luscious richness and a silky mouthfeel.
10 flour tortillas (“fajita size” 6 inches wide): The crunchy vessel that holds and showcases the luscious fruit filling.
1 quart vanilla ice cream: Creamy and cool, it contrasts perfectly with the warm cooked fruit and crisp taco cups.
¼ cup caramel syrup: Drizzled on top for extra decadence and a sticky sweet finish.

How to Make Crock Pot Dessert Fruit Taco Cups Recipe

Step 1: Slow Cook the Fruits

Begin by placing the peeled, pitted, and sliced peaches, nectarines, and apricots into your crock pot set on low heat. Add fresh lemon juice, white and brown sugars, and the ground cinnamon right on top—these ingredients meld while cooking to create a beautifully balanced, sweet-tart flavor profile. Toss everything gently to combine before topping the fruits with cubed butter. This will slowly melt and infuse a rich, buttery depth into the fruit mixture over about 3 to 4 hours, developing a soft, syrupy texture that’s perfect for filling your taco cups later.

Step 2: Prepare the Taco Cups

About 20 minutes before you plan to serve, preheat your oven to 375°F. Warm the flour tortillas quickly in the microwave wrapped in damp paper towels for 30 seconds, which makes them pliable and easier to shape. Press each tortilla into a 4-inch ramekin or small bowl, forming a cup shape. Place these on a baking sheet and bake in the oven for 12 to 15 minutes until the edges are golden and crisp. These taco cups will provide a delightful crunch and a sturdy yet tender shell for your warm fruit filling.

Step 3: Assemble the Dessert

Once your tortillas are baked and the fruit filling is rich and fragrant from slow cooking, it’s time to assemble. Spoon a generous amount of the warm fruit mixture into each crispy taco cup. Add a scoop of smooth vanilla ice cream on top, letting it melt slowly into the juicy fruit. Finally, drizzle with luscious caramel syrup to finish, adding a buttery sweetness that ties all the flavors together in each bite.

How to Serve Crock Pot Dessert Fruit Taco Cups Recipe

A close-up image of a dessert featuring a golden-brown baked tortilla shaped like a bowl, filled with warm, glossy apple filling at the bottom. On top of the apple layer, there is a single scoop of smooth, white vanilla ice cream with light golden syrup drizzled over it, creating a shiny drip effect down the sides. The dessert is placed on a white marbled surface, surrounded by blurred cinnamon sticks and fresh peaches in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider sprinkling some finely chopped toasted nuts like pecans or almonds on top for an extra layer of texture and a nutty flavor. Fresh mint leaves also brighten the dish with their herbal freshness and add a pop of color that makes these dessert cups look irresistible. A light dusting of powdered sugar brings a delicate, snowy finish perfect for special occasions.

Side Dishes

This dessert shines most brightly when served on its own as a sweet finale, but if you want to offer something alongside, think simple and complementary. A light cup of spiced tea or a scoop of sorbet in a complementary flavor like raspberry or lemon can refresh the palate beautifully. For a brunch spread, these taco cups pair wonderfully with savory breakfast items like bacon or eggs, creating a well-rounded meal.

Creative Ways to Present

For a festive twist, try serving the Crock Pot Dessert Fruit Taco Cups Recipe in mini cast iron skillets or on a rustic wooden board with small spoons for a charming family-style dessert. You can also build a dessert bar where guests can add toppings such as whipped cream, chocolate shavings, or crushed cookies. Serving the taco cups with an assortment of ice cream flavors also adds fun variety and indulgence.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the cooked fruit mixture in an airtight container in the refrigerator for up to four days. Keep the taco cups separate in a container that protects their shape and crunch, but note that they will soften over time. Ice cream should, of course, be kept frozen until ready to serve again.

Freezing

The fruit filling freezes well—just package it tightly in freezer-safe containers or bags for up to three months. When ready to enjoy, thaw overnight in the refrigerator and warm gently on the stove. However, tortillas shaped into cups do not freeze well because they lose their crispy texture. It’s best to prepare those fresh each time you want this dessert.

Reheating

Warm leftover fruit gently on the stovetop or in the microwave just until heated through—avoid boiling as it can break down the fruit too much. Reheat the taco cups in the oven at 325°F for a few minutes to regain some crispness but watch carefully to avoid drying them out. Assemble with fresh ice cream and drizzle with caramel for a revitalized treat.

FAQs

Can I use frozen fruit instead of fresh for this recipe?

You absolutely can! Frozen peaches, nectarines, and apricots will still work well in the slow cooker. Just be sure to thaw and drain any excess liquid before adding to avoid a watery filling.

What kind of tortillas work best for this dessert?

Look for 6-inch “fajita size” flour tortillas—they are sturdy enough to hold the filling and crisp nicely when baked into taco cups. Corn tortillas tend to be more fragile and may not hold up as well.

How can I make this recipe vegan?

Swap the butter for a plant-based margarine or coconut oil, and choose a dairy-free vanilla ice cream option. The rest of the ingredients are naturally vegan friendly.

Can I prepare this dessert in advance for a party?

Yes! The fruit can be slow cooked ahead of time and reheated. Bake the tortilla cups just before serving. Assemble right before serving so the ice cream doesn’t melt too quickly.

What other toppings can I add to customize this dessert?

Try chopped nuts, shredded coconut, fresh berries, a dollop of whipped cream, or a sprinkle of cinnamon sugar. Even a few chocolate chips mixed into the fruit can add a fun twist!

Final Thoughts

I cannot recommend this Crock Pot Dessert Fruit Taco Cups Recipe enough if you want a dessert that’s both comforting and a little bit unexpected. With the ease of slow cooking and the joy of crispy, sweet taco shells, it’s sure to become a favorite in your recipe box. Give it a try, invite your loved ones, and enjoy every delicious, warm bite together!

Crock Pot Dessert Fruit Taco Cups Recipe

Ingredients You’ll Need