These Apple Crisp Tacos Are The Ultimate Fall Dessert

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These Apple Crisp Tacos are the ultimate fall dessert, made with crispy cinnamon – sugar tortilla shells filled with apple crisp, topped with whipped topping or ice cream and drizzled with caramel sauce. They are perfect for gatherings, parties, picnics or even holidays.

Apple Crisp Tacos

The combination of crispy cinnamon – sugar shells with juicy apples and crisp topping is truly delightful. Why choose Apple Crisp Tacos? They are sooo tasty and I love apple crisp and apple desserts. They look attractive, fit perfectly on a holiday table, and are easy to pack and transport, making them ideal for picnics and parties.

Apple Crisp Tacos

Let’s begin with the ingredients needed to make this delicious dessert.

Ingredients for the Cinnamon – sugar Shells:

large flour tortillas
light brown sugar
cinnamon
butter or oil

Ingredients for the Apple Crisp:

For the Apples:

light brown sugar
ground cinnamon
ground nutmeg
vanilla extract
lemon juice
apples

For the Crisp Topping:

all purpose flour
old fashioned oats
light brown sugar
ground cinnamon
salt
unsalted butter

As you can see, the ingredients are simple and mostly items you likely already have in your kitchen. Often, the most flavorful desserts are made from the simplest ingredients – the secret lies in their combination and preparation. Let’s go through the step-by-step instructions.

The full recipe with ingredient amounts can be found in the recipe card at the bottom of the post.

How to make Apple Crisp Tacos?

Begin by making the crispy cinnamon – sugar tortilla shells. Cut the tortillas into 4- 4.5 inch circles using a cookie cutter – you will need 25 -30 circles. Brush both sides with melted butter and coat with a mixture of cinnamon and brown sugar. Place the circles over an inverted muffin tin and bake at 400°F (200°C) for 6–8 minutes, or until lightly golden.

Begin by making the crispy cinnamon - sugar tortilla shells. Cut the tortillas into 4-inch circles using a cookie cutter - you will need 25 circles. Brush both sides with melted butter and coat with a mixture of cinnamon and brown sugar. Place the circles over an inverted muffin tin and bake at 400°F (200°C) for 6–8 minutes, or until lightly golden.

How to make Apple Crisp:

First, prepare the apples. Toss the peeled and chopped apples with sugar, cinnamon, nutmeg, vanilla, and lemon juice. Transfer to a 9×9-inch baking dish generously greased with butter.

First, prepare the apples. Toss the peeled and chopped apples with sugar, cinnamon, nutmeg, vanilla, and lemon juice. Transfer to a 9x9-inch baking dish generously greased with butter.

Next, prepare the crisp topping. Combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter pieces and cut them in with a fork or pastry cutter until well combined. You can also use your hands for this step. Sprinkle the crisp topping over the apples and bake at 350°F (175°C) for 40–50 minutes, or until the top is lightly golden.

To assemble the tacos:

Place about 2 tablespoons of apple crisp into each shell. Top with whipped cream or ice cream and drizzle with caramel sauce.

Tips and Tricks for Perfect Apple Crisp Tacos:

Use cold butter for the crisp topping to keep it crumbly.

For extra flavor, add lemon zest, ground ginger, ground cardamom, or allspice to the apples.

To prevent air bubbles from forming in the tortillas, prick them with a fork before baking.

Brush the tortillas generously with butter so the cinnamon-sugar mixture sticks well.

Can I make them ahead of time?

Apple Crisp Tacos are best prepared on the day they are served, but they can also be made in advance. Prepare the shells as instructed and store them in an airtight container at room temperature. The apple crisp can be prepared a day ahead without baking – cover with plastic wrap and refrigerate.

Bake on the day of serving; note that the baking time may be slightly longer since the apple crisp will be cold. Assemble the tacos as directed in the recipe. Before serving, top with whipped cream or ice cream and drizzle with caramel sauce.

Can the tortilla shells be fried in oil?

Yes, they can. Heat 1 inch of oil in a deep frying pan over medium heat. Using tongs, place a tortilla circle in the oil, turn it over after 5–6 seconds, and fold it in half to form a shell shape. Fry until lightly golden, then turn and repeat with the other side.

Remove the tortilla shell from the oil and immediately place it in a bowl with sugar and cinnamon, coating it thoroughly. Place the shells over an inverted muffin tin to hold their shape while cooling.

If you enjoy dessert tacos, Pumpkin Pie Tacos and Apple Cheesecake Tacos are excellent choices. For cupcake lovers, these Apple Spice Cupcakes from the popular blogger If You Give a Blonde a Kitchen look very delicious – try them and share your impressions.

If you haven’t tried Apple Crisp Tacos yet, now is the perfect time during apple season. Make them and enjoy their unique flavor. Enjoy!

Apple Crisp Tacos

Yield: 25-30 tacos

Prep Time: 35 minutes

Cook Time: 48 minutes

Total Time: 1 hour 23 minutes

Ingredients

Taco shells

5-6 large flour tortillas
3/4 cup light brown sugar
1/2 teaspoon ground cinnamon
2/3 cup melted butter for baking or 1 cup vegetable oil for frying

Apples

6 medium golden delicious apples
2 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 tablespoon lemon juice
2 teaspoon vanilla extract

Crisp topping

3/4 cup old fashioned oats
3/4 cup all purpose flour
1 cup light brown sugar
1 teaspoon ground cinnamon
pinch of salt
1/2 cup cold unsalted butter

Instructions

TO MAKE THE TACO SHELLS:

1. Baking in the Oven
Preheat the oven to 400°F (200°C).

In a small bowl, combine the light brown sugar and cinnamon and set aside. Cut the tortillas into 4-4.5 inch circles using a cookie cutter—you will need about 25-30 circles. Brush both sides generously with melted butter, then coat with the cinnamon-sugar mixture on both sides, working one tortilla at a time. Invert a muffin tin and place the tortillas between the cups so they form a shell shape. Bake for 6–8 minutes, or until lightly golden. Be careful not to overbake.
2. Frying in Oil
Heat 1 inch of oil in a deep frying pan, on medium heat, then place a tortilla circle using tongs, turn it over after 5–6 seconds and fold it in half to get a shell shape. Fry it until it gets light brown, then turn over and repeat the procedure. Finally, take the tortilla shell out of oil and immediately place in a bowl with sugar and cinnamon and coat it well. Coat the shells while still hot, as the sugar will not stick once they have cooled. Be careful not to over-fry for the same reason.

TO MAKE THE APPLE CRISP:

Preheat and Prepare the Pan
Reduce the oven temperature to 350°F (175°C). Generously grease a 9x9-inch baking pan with butter and set aside.
1. Prepare the Apples
Peel and dice the apples. In a medium bowl, combine the chopped apples, granulated sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir until evenly combined. Transfer the mixture to the prepared pan.
2. Prepare the Crisp Topping
In a medium bowl, combine the flour, oats, light brown sugar, cinnamon, and salt. Cut the cold butter into small cubes, then use a pastry cutter, fork, or your hands to work the butter into the dry ingredients until pea-sized crumbs form. Sprinkle the topping evenly over the apples. Bake for 40–50 minutes, or until the topping is golden and the fruit juices around the edges begin to bubble. Remove from the oven and place on a cooling rack. Allow to cool for 5–10 minutes before filling the shells.

TO ASSEMBLE THE TACOS:

Fill each shell with about 2 tablespoons of apple crisp. Top with whipped cream or ice cream and drizzle with caramel sauce.

Notes

Use cold butter for the crisp topping to keep it crumbly.
For extra flavor, add lemon zest, ground ginger, ground cardamom, or allspice to the apples.
To prevent air bubbles from forming in the tortillas, prick them with a fork before baking.
Brush the tortillas generously with butter so the cinnamon-sugar mixture sticks well.

Nutrition Information:

Yield: 27 Serving Size: 1
Amount Per Serving:Calories: 270Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 21mgSodium: 98mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 2g

Apple Crisp Tacos

Ingredients for the Cinnamon – sugar Shells: