Slow Cooker 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 & 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 Facts
Calories 426kcal (21%)Carbohydrates 62g (21%)Protein 6g (12%)Fat 17g (26%)Saturated Fat 9g (45%)Cholesterol 53mg (18%)Sodium 343mg (14%)Potassium 457mg (13%)Fiber 3g (12%)Sugar 40g (44%)Vitamin A 1035mg (21%)Vitamin C 11.6mg (14%)Calcium 171mg (17%)Iron 1.4mg (8%)
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