Crock Pot Dessert Fruit Taco Cups
This scrumptious crock pot dessert is made by filling easy, homemade taco cups with slow cooked summer fruit, vanilla ice cream and caramel syrup!
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
Taco Cups
- 10 flour tortillas, “fajita size” 6 inches wide
- 1 quart vanilla ice cream
- ¼ cup caramel syrup
Instructions
- Add the peeled, pitted and sliced peaches, nectarines and apricots to a slow cooker set to low. Add the lemon juice, white sugar, brown sugar and cinnamon, toss everything together.
- Top with the cubes of butter. Slow cook the fruit for 3 – 4 hours.
- 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 seconds. Place each of the warmed tortillas in it's own 4 inch diameter ramekin or bowl.
- Place in the oven and bake for 12-15 minutes, or until golden brown on the sides and edges.
- Fill each taco cup with the slow cooked fruit, a scoop of vanilla ice cream and a drizzle of caramel syrup.
Notes
- You'll want approximately 1 1/2 pounds of fruit to make this recipe. Feel free to use all three fruits, or pick one or two of your favorites.
Nutrition Facts
Calories 424kcal (21%)Carbohydrates 61g (20%)Protein 7g (14%)Fat 18g (28%)Saturated Fat 10g (50%)Polyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 54mg (18%)Sodium 365mg (15%)Potassium 390mg (11%)Fiber 3g (12%)Sugar 43g (48%)Vitamin A 1037mg (21%)Vitamin C 9mg (11%)Calcium 180mg (18%)Iron 2mg (11%)
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