Crock Pot Fruit Taco Cups Recipe

Enjoy a playful, fruit-forward dessert with these Crock Pot Dessert Fruit Taco Cups. Crisp homemade tortilla cups are filled with warm, slow-cooked peaches, nectarines and apricots, then finished with vanilla ice cream and a drizzle of caramel. Easy to prepare and ideal for summer gatherings, holidays, or a simple weeknight treat.

I love using slow cookers for effortless entertaining. Preparing recipes in advance and letting the Crock Pot do the work makes hosting stress-free. For this recipe I used a 3.5-quart casserole slow cooker, which is a great size for a fruit-based dessert. After the fruit cooks until tender and syrupy, it’s spooned into crisp tortilla cups and topped with cold vanilla ice cream and warm caramel. The contrast of hot spiced fruit and melting ice cream in a crunchy cup makes a memorable dessert.

Ingredients

• Peaches, nectarines and apricots – Use a combination or choose your favorites. You’ll need about 1 1/2 pounds of fruit total. Summer stone fruit works best; in cooler months you can swap apples and pears.
• Fresh lemon juice – about 1/2 cup, preferably fresh-squeezed.
• White sugar – 1/4 cup.
• Brown sugar – 1/4 cup.
• Ground cinnamon – 1 teaspoon.
• Unsalted butter – 1/4 cup, cubed.
• Flour tortillas – 10 “fajita size” tortillas (about 6 inches wide) to form the cups.
• Vanilla ice cream – about 1 quart, or your favorite flavor.
• Caramel syrup – for drizzling.

Instructions

The steps below describe how to make the slow-cooked fruit and prepare the tortilla cups. Photos are included above to guide the process.

1. Prepare the fruit. Peel, pit and slice peaches, nectarines and apricots. Place the fruit in the slow cooker and add lemon juice, white sugar, brown sugar and cinnamon. Toss gently to combine, then top with cubed butter.
2. Slow cook. Cook on low for 3–4 hours, until the fruit is tender and releases a fragrant, syrupy sauce.
3. Make the tortilla cups. About 20 minutes before serving, preheat the oven to 375°F (190°C). Wrap tortillas in damp paper towels and microwave for 30 seconds to soften. Press each tortilla into a 4-inch ramekin or similarly sized bowl to shape a cup, then bake for 12–15 minutes or until the edges are golden and crisp.
4. Assemble and serve. Spoon the warm fruit into each crispy tortilla cup, add a scoop of vanilla ice cream, and drizzle with caramel syrup. Serve immediately—either on a rimmed plate or in a shallow bowl. You can eat with a spoon or break the cup and use it to scoop the filling.

Storage: Keep any leftover fruit filling in an airtight container in the refrigerator for up to 6 days. Reheat gently before serving with ice cream.

More slow cooker recipes

If you enjoy cooking with multiple slow cookers for a full meal, consider pairing this dessert with a savory slow-cooker entree. Here are a few ideas to inspire your next Crock Pot menu:

Crock Pot Dessert Fruit Taco Cups

A simple Crock Pot dessert: slow-cooked summer fruit spooned into crisp tortilla cups, finished with vanilla ice cream and caramel.

Servings: 10 taco cups

Prep Time: 20 minutes | Cook Time: 2 hours (low) | Total Time: 2 hours 20 minutes

Author: Whitney Bond

Ingredients

• 3 peaches, peeled, pitted and sliced
• 3 nectarines, peeled, pitted and sliced
• 3 apricots, peeled, pitted and sliced
• 1/2 cup fresh-squeezed lemon juice
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, cubed

Taco Cups

• 10 flour tortillas, “fajita size” (6 inches)
• 1 quart vanilla ice cream
• 1/4 cup caramel syrup

Instructions

1. Add the prepared fruit to a slow cooker set to low. Stir in lemon juice, white sugar, brown sugar and cinnamon.
2. Top the fruit with cubed butter and slow cook for 3–4 hours, until tender.
3. About 20 minutes before serving, preheat the oven to 375°F. Soften tortillas in the microwave wrapped in damp paper towels for 30 seconds, then press each tortilla into a 4-inch ramekin to form a cup.
4. Bake the tortilla cups for 12–15 minutes, until golden and crisp.
5. Fill each cup with warm fruit, add a scoop of vanilla ice cream and drizzle with caramel sauce. Serve immediately.

Notes

• You’ll need approximately 1 1/2 pounds of fruit total. Use one, two, or all three fruits according to preference.

Nutrition Facts

Per serving (approximate): Calories 424 kcal; Carbohydrates 61 g; Protein 7 g; Fat 18 g; Saturated Fat 10 g; Sodium 365 mg; Fiber 3 g; Sugar 43 g. Values are estimates and will vary with ingredients used.