Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Slow Cooker Dessert Fruit Taco Cups
Print Recipe
This scrumptious crock pot dessert is made by filling easy, homemade taco cups with slow cooked summer fruit, vanilla ice cream and caramel syrup!
Course
Dessert
Cuisine
Mexican
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Servings
10
taco cups
Calories
426
Author
Whitney Bond
Ingredients
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
Taco Cups
10
“fajita size” 6 inch flour tortillas
1
quart
vanilla ice cream
¼
cup
caramel syrup
Instructions
Add the peaches, nectarines, apricots and lemon juice to a slow cooker 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.
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.
Nutrition
Calories:
426
kcal
|
Carbohydrates:
62
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Cholesterol:
53
mg
|
Sodium:
343
mg
|
Potassium:
457
mg
|
Fiber:
3
g
|
Sugar:
40
g
|
Vitamin A:
1035
mg
|
Vitamin C:
11.6
mg
|
Calcium:
171
mg
|
Iron:
1.4
mg