Crock Pot Dessert Fruit Taco Cups

Get ready for a fun and fruity twist on dessert with these Crock Pot Dessert Fruit Taco Cups! Crispy homemade taco cups are filled with warm, juicy slow cooked peaches, nectarines and apricots, then topped with a scoop of ice cream and a drizzle of caramel syrup. They’re super easy to make and perfect for summer parties, holidays, or a sweet treat any night of the week!

Alright y’all, it’s time for a moment of honesty here, I’m totally obsessed with slow cookers! Yes it’s true, I’m the proud owner of seven slow cookers.

I literally own a Crock Pot from the 80’s, a Crock Pot from the 90’s and now five slow cookers from this decade! For every party I throw, I usually cook three or four recipes in my slow cookers. Slow cooking for parties allows me to prep everything the night before, then let the slow cooker do all of the work while I enjoy the party.

This week I decided to put together the perfect summer Crock Pot fiesta, featuring an appetizer, entree and dessert, all made in Crock Pots!

I first whipped up a Crock Pot Green Chili Queso Dip for an appetizer. Then for the entree, I made Slow Cooker Carnitas Tostadas.

For the dessert, I whipped up these Crock Pot Dessert Fruit Taco Cups in a 3.5-Quart Casserole Crock Pot. It was the perfect size for filling with delicious summer fruits. After slow cooking the fruit for a couple of hours, I served the warm fruit in homemade taco cups. I topped them 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!

Ingredients

• Peaches, nectarines and apricots – feel free to use all three or one or two of your favorites. You’ll need approximately 1 1/2 pounds of fruit in total. I made this recipe using summer fruits, but you could also make it in the fall using apples and pears.
• Lemon juice – preferably fresh-squeezed!
• White sugar
• Brown sugar
• Ground cinnamon
• Unsalted butter
• Tortillas – they should be labeled “fajita size” and measure 6 inches wide.
• Vanilla ice cream – or use this homemade no churn salted caramel ice cream recipe.
• Caramel syrup

Instructions

I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post. 

1. Slow cook the fruit. Peel, slice and remove the seeds from the peaches, nectarines, and apricots, then add them to a crockpot. Add lemon juice, white sugar, brown sugar and cinnamon, stir everything together. Top the fruit with cubes of butter.  Slow cook on low for 3 – 4 hours.

2. Prepare the taco cups. Preheat the oven to 375°F. Heat the tortillas, wrapped in damp paper towels, in the microwave for 30 seconds. Place the warmed tortillas in 4 inch diameter ramekins or bowls. Place in the oven and bake for 12-15 minutes, or until golden brown around the tops and edges.
3. Serve the dessert cups. Fill each taco cup with the slow cooked fruit mixture, a scoop of vanilla ice cream and a drizzle of caramel sauce.

I recommend serving them in a bowl, or on a rimmed plate. You can eat it with a spoon, or break apart the taco cup and use it as your spoon to scoop up all the fruit, ice cream and caramel goodness!

Store any leftover fruit filling in an airtight container in the fridge for up to 6 days.

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