This scrumptious crock pot dessert is made by filling easy, homemade taco cups with slow cooked summer fruit, vanilla ice cream and caramel syrup!
Alright y’all, it’s time for a moment of honesty here, I’m totally obsessed with slow cookers! Yes, it’s true, I am now the proud owner of SIX slow cookers! I literally own a slow cooker from the 80’s, a slow cooker from the 90’s and now four slow cookers from this decade, and no, I’m not giving any of them up, no matter how many times my boyfriend tells me it’s ridiculous to have so many slow cookers! 😉
For every party I throw, I cook up at least one, usually three or four recipes in my slow cooker. Slow cooking for parties allows me to prep everything the night before, or the morning of the party, then let the slow cooker do all of the work while I enjoy the party!
My Superbowl party is the perfect example of this. Each year, I prep 4-5 slow cookers the night before with different meats, slow cook them overnight, then set up a taco bar for the party, which means people can eat whenever they would like and I get to watch the game!
When the Crock-Pot® brand sent me free products and approached me about throwing a summer “Crock-Squad” party with an appetizer, entree and crock pot dessert, I couldn’t have been more excited!
Since I live in San Diego, just about 15 miles from the border of Mexico, I immediately decided to throw a Fiesta themed party with Mexican-inspired recipes.
I first whipped up a Crock-Pot Green Chili Queso Dip in a Crock-Pot® Casserole Crock™ 2.5-Quart Oval Slow Cooker. It was the perfect size for the dip and I love the blue pattern on the Crock-Pot, so stylish! While I only slow cooked the dip for about 2 hours on low, I set the Crock-Pot to warm so the dip was hot and ready whenever guests arrived!
For the entree, I made Slow Cooker Carnitas Tostadas in a Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker. I love how easy the hinged lid lifts up and lets me use both hands to get in the Crock-Pot and prepare the dish. The process is also cleaner, as there’s no mess from removing the lid, since it stays right on the slow cooker!
I served the carnitas on tostadas with a little bit of the Green Chili Queso Dip as the base and a little guacamole on top, seriously YUM!
For the dessert, I whipped up these Crock Pot Dessert Fruit Taco Cups in a Crock-Pot® 3.5-Quart Casserole Crock Slow Cooker. It was the perfect size for filling with delicious summer fruits like peaches and nectarines! Keep scrolling down for this delicious recipe!
After slow cooking for a couple of hours, I served the warm fruit in homemade taco cups, topped with cold vanilla ice cream and a drizzle of caramel syrup. Is there really anything better than vanilla ice cream slowly melting over warm cinnamon spiced fruit… in TACO CUPS… I think not!
- 3 peaches (peeled, pitted & sliced)
- 3 nectarines (peeled, pitted & sliced)
- 3 apricots (peeled, pitted & sliced)
- ½ cup fresh squeezed lemon juice
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ cup butter (cubed)
Add the peaches, nectarines, apricots and lemon juice to a Crock-Pot set to low.
Add the white sugar, brown sugar and cinnamon, toss everything together. Top with the cubes of butter.
Slow cook for 2 – 4 hours.
- 10 “fajita size” 6 inch flour tortillas
- 1 quart vanilla ice cream
- ¼ cup caramel syrup
Approximately 20 minutes before serving, prepare the taco cups. Preheat the oven to 375°F.
Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.
Place the warmed tortillas in 4 inch diameter ramekins or bowls.
Place in the oven and bake for 12-15 minutes.
Fill each taco cup with the slow cooked fruit, a scoop of vanilla ice cream and a drizzle of caramel syrup.
Break apart the taco cup and use it as your spoon to scoop up all the fruit, ice cream and caramel goodness!
Need more crock pot dessert recipe inspiration? Check out Crock-Pot® Slow Cooker on Facebook for more delicious “Crock-Squad” party recipes!
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