Introduction

When apple pie meets tacos you know its going to be good. These crispy cinnamon taco shells filled with creamy apple pie filling and topped with whipped cream and caramel sauce are your new favorite fall dessert. For more seasonal treats, try this Cranberry Pecan Pumpkin Bread Recipe or these White Chocolate Raspberry Cookies Recipe.

Ingredients

These simple ingredients come together to create a magical dessert where crispy cinnamon shells embrace warm, creamy apple filling.

• 6 street taco flour tortillas (4.5 inch size)
• ⅓ cup salted butter, melted
• ¾ cup vanilla wafer crumbs, finely crushed
• 1 teaspoon ground cinnamon or apple pie spice
• 20 ounces apple pie filling (canned)
• ¼ cup heavy cream
• Whipped cream (optional garnish)
• Caramel sauce (optional garnish)

Timing

Context: This recipe is about 20% faster than making a traditional apple pie from scratch.

Step-by-Step Instructions

Step 1 — Prepare the Apple Pie Filling

Peel and dice 4 medium apples into small, uniform pieces. In a saucepan, combine the apples with 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons of butter.

Cook over medium heat for 10–12 minutes, stirring occasionally, until the apples are tender but not mushy. For the best creamy texture, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last 2 minutes of cooking to thicken the filling.

Step 2 — Make the Cinnamon Sugar Coating

In a shallow bowl, mix 1/2 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be used to coat the taco shells, giving them that signature sweet, crispy finish.

For an even coating, have a pastry brush and a small bowl of melted butter ready. You’ll lightly brush the tortillas with butter before sprinkling the cinnamon sugar.

Step 3 — Shape and Season the Taco Shells

Use 6 small flour tortillas. Brush one side of each tortilla lightly with melted butter, then sprinkle generously with the cinnamon sugar mixture.

Drape each tortilla over two bars of an oven rack to form a taco shell shape. This allows for even air circulation and crisping. Ensure they are spaced apart to prevent sticking.

Step 4 — Bake the Cinnamon Taco Shells

Preheat your oven to 375°F (190°C). Bake the shaped tortillas for 8–10 minutes, or until golden brown and crisp. Watch closely after the 7-minute mark to prevent burning.

The shells are done when they hold their shape and are firm to the touch. Let them cool on the rack for 5 minutes before filling—they will continue to crisp up as they cool.

Step 5 — Cool the Apple Filling

Transfer the cooked apple pie filling to a bowl and let it cool for 15–20 minutes. This prevents the hot filling from making the crispy taco shells soggy.

Stir the filling occasionally as it cools to release steam. For faster cooling, you can spread it on a parchment-lined baking sheet.

Step 6 — Assemble the Dessert Tacos

Once the shells and filling are at room temperature, spoon the creamy apple pie filling into each cinnamon taco shell. Fill them generously but avoid overstuffing, which can cause breakage.

Work quickly to maintain the shell’s crispness. Arrange the filled tacos on a serving platter.

Step 7 — Add Toppings and Serve

Top each apple pie taco with a dollop of whipped cream and a drizzle of caramel sauce. For extra crunch, you can sprinkle with chopped pecans or a pinch of cinnamon.

Serve immediately to enjoy the contrast of the warm filling and crispy shell. These are best eaten fresh but can be assembled up to an hour ahead if kept uncovered in a cool place.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Gluten-Free Taco Shells — Use certified gluten-free corn or cassava tortillas for a crispy shell that maintains the dessert taco experience without gluten.
• Lower-Carb Shells — Swap traditional shells with almond flour or coconut flour tortillas to reduce carbs while adding a nutty flavor.
• Dairy-Free Whipped Cream — Top with coconut whipped cream or a store-bought dairy-free alternative for a creamy, plant-based finish.
• Reduced-Sugar Filling — Cook apples with a sugar substitute like monk fruit or stevia, and add extra cinnamon for warmth without the sugar spike.
• Protein-Packed Option — Mix a scoop of vanilla or cinnamon protein powder into the apple filling for a boost that complements the spices.
• Low-Sodium Adaptation — Skip added salt in the shell and filling recipes; rely on cinnamon, nutmeg, and vanilla for natural sweetness and depth.
• Vegan Caramel Sauce — Drizzle with a date-based or coconut milk caramel sauce to keep it dairy-free and rich.
• Nut-Free Variation — Ensure shells are nut-free (e.g., oat flour tortillas) and use seed-based or soy whipped topping if allergies are a concern.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve alongside a warm mug of spiced chai tea or pumpkin spice latte to enhance the cozy fall flavors.
• Offer as a fun, interactive dessert at autumn gatherings or Halloween parties—let guests build their own tacos.
• Drizzle with extra caramel sauce and a sprinkle of toasted pecans for added crunch and richness.
• Plate on a rustic wooden board with a dusting of powdered sugar for an inviting, festive presentation.
• Accompany with a sharp cheddar cheese slice on the side for a sweet-and-savory twist that nods to traditional apple pie pairings.

When apple pie meets tacos you know its going to be good, so get creative with your presentation and pairings to make this dessert the star of any fall occasion.

Common Mistakes to Avoid

• Mistake: Using overly juicy apples that make the taco shells soggy. Fix: Opt for firmer varieties like Granny Smith, which hold their shape and release less liquid during cooking.
• Mistake: Overfilling the taco shells, causing them to break. Fix: Use a moderate amount of filling and gently press it to distribute evenly without stressing the shell.
• Mistake: Not preheating the taco shells properly, resulting in a chewy texture. Fix: Warm them in a 350°F oven for a few minutes until they are crisp and fragrant.
• Mistake: Adding whipped cream too early, leading to a melted, messy presentation. Fix: Top each taco just before serving to maintain the whipped cream’s structure and visual appeal.
• Mistake: Skipping the cornstarch in the apple filling, creating a runny sauce. Fix: Always mix a tablespoon of cornstarch with your spices to thicken the filling beautifully.
• Mistake: Using cold caramel sauce straight from the fridge, which doesn’t drizzle well. Fix: Warm the caramel slightly to achieve a smooth, luxurious pour over the dessert.
• Mistake: Rushing the apple cooking process and ending with undercooked, hard fruit. Fix: Simmer the apples until they are tender but not mushy, about 8–10 minutes.
• Mistake: Storing assembled tacos, which causes the shells to lose their crispness. Fix: Keep components separate and assemble right before eating for the best texture.

Storing Tips

• Fridge: Store assembled apple pie tacos in an airtight container for up to 3 days. The cinnamon shells may soften slightly over time.
• Freezer: Freeze unfilled shells and apple pie filling separately in freezer-safe containers for up to 3 months. Thaw in the refrigerator before assembling.
• Reheat: Warm shells in a 350°F oven for 5-7 minutes until crispy. Heat filling separately on the stovetop or in the microwave until it reaches 165°F, then assemble with cold toppings.

For the best texture, add whipped cream and caramel sauce just before serving. Always refrigerate any leftovers promptly.

Conclusion

When apple pie meets tacos you know its going to be good. This creative fall dessert combines crispy cinnamon shells with creamy apple filling for an unforgettable treat. Give these apple pie tacos a try and share your results in the comments below!

Apple Pie Tacos

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Easy homemade Apple Pie Tacos have a crispy cinnamon taco shell filled with creamy apple pie filling and are topped with whipped cream and caramel sauce. Your new favorite fall dessert!

• Author: Mom On Timeout
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 tacos 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 street taco flour tortillas (4.5 inch size)
• ⅓ cup salted butter, melted
• ¾ cup vanilla wafer crumbs, finely crushed
• 1 teaspoon ground cinnamon or apple pie spice
• 20 ounces apple pie filling (canned)
• ¼ cup heavy cream
• Whipped cream (optional garnish)
• Caramel sauce (optional garnish)

Instructions

1. Preheat the oven to 400°F. Turn a muffin tin over so the bottom is facing up.
2. Place the melted butter in a wide, shallow bowl. In a separate wide, shallow bowl whisk together the vanilla wafer crumbs and the ground cinnamon.
3. Dip each tortilla in the melted butter first and then in the crumb mixture, making sure to coat both sides.
4. Place each tortilla in between the muffin tins on the upside down muffin pan to hold the tortillas in a taco shape while they bake.
5. Bake taco shells for 10 minutes or until the tortillas begin to take on a golden brown color and become crispy. Remove from the oven and allow to cool.
6. In a medium saucepan, empty the can of apple pie filling and heat over medium heat until it begins to bubble, stirring occasionally.
7. Remove from heat and stir in the heavy cream.
8. Remove the tacos from the muffin pan and fill each with the warm apple pie filling.
9. Top with whipped cream and a drizzle of caramel sauce, if desired.

Notes

For best results, ensure the taco shells are baked until golden and crispy to avoid chewiness. You can store leftover filling in an airtight container for up to 3 days. Optional toppings like whipped cream and caramel sauce enhance the dessert’s flavor.

Nutrition

• Calories: 350
• Sugar: 25g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg

FAQs

Can I make the cinnamon taco shells ahead of time?

Yes, you can prepare the crispy cinnamon taco shells in advance. Store them in an airtight container at room temperature to maintain their crunch. When apple pie meets tacos you know its going to be good, and pre-made shells make assembly quick.