Description
This Crock Pot Dessert Fruit Taco Cups recipe combines slow-cooked peaches, nectarines, and apricots with warm, crispy tortilla cups filled with vanilla ice cream and drizzled with caramel syrup. It’s a delightful fusion dessert that’s easy to prepare and serves 10, perfect for a crowd-pleasing treat with fruity sweetness and creamy indulgence.
Ingredients
Fruit Filling
- 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)
Taco Cups
- 10 flour tortillas (“fajita size” 6 inches wide)
Toppings
- 1 quart vanilla ice cream
- ¼ cup caramel syrup
Instructions
- Prepare the fruit mixture: Add the peeled, pitted, and sliced peaches, nectarines, and apricots into a slow cooker set to low. Pour in the fresh squeezed lemon juice, white sugar, brown sugar, and sprinkle the cinnamon. Toss everything gently to combine the flavors evenly.
- Add butter and slow cook: Top the fruit mixture with the cubed butter. Cover and slow cook on low for 3 to 4 hours until the fruit is tender and syrupy.
- Preheat the oven: About 20 minutes before serving, preheat your oven to 375°F (190°C) to prepare for baking the taco cups.
- Warm tortillas: Wrap the tortillas in damp paper towels and heat them in the microwave for 30 seconds to make them pliable for shaping.
- Shape and bake taco cups: Place each warmed tortilla into its own 4-inch diameter ramekin or small bowl to form a cup shape. Put them on a baking tray and bake for 12 to 15 minutes until the tortilla edges turn golden brown and crisp.
- Assemble the dessert: Remove the baked taco cups from the oven and carefully take them out of the ramekins. Fill each cup with a generous spoonful of the slow-cooked fruit mixture, add a scoop of vanilla ice cream, and drizzle with caramel syrup for extra sweetness and richness.
- Serve immediately: Enjoy these dessert fruit taco cups warm with the cold ice cream for a perfect contrast of textures and flavors.
Notes
- Use ripe but firm peaches, nectarines, and apricots for the best flavor and texture in the cooked fruit filling.
- Adjust sugar quantities according to the sweetness of your fruit and personal taste preference.
- If ramekins or bowls are not available, you can shape the tortillas over oven-safe cups or molds to form the taco cups for baking.
- Serve this dessert immediately after assembling to prevent the crispy tortilla cups from becoming soggy.
- For a dairy-free version, substitute butter with coconut oil and use non-dairy ice cream.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
