Apple Crisp Tacos
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.
Ingredients
Taco shells
- 5-6 large flour tortillas
- ¾ cup light brown sugar
- ½ teaspoon ground cinnamon
- ⅔ cup melted butter for baking or 1 cup vegetable oil for frying
Apples
- 6 medium golden delicious apples
- 2 tablespoon light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ tablespoon lemon juice
- 2 teaspoon vanilla extract
Crisp topping
- ¾ cup old fashioned oats
- ¾ cup all purpose flour
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- ½ 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
Serving: 1gCalories: 270kcalCarbohydrates: 28gProtein: 2gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 21mgSodium: 98mgFiber: 2gSugar: 16g
Tried this recipe?Please consider Leaving a Review!
