Easy Apple Pie Tacos: Your New Favorite Cozy Dessert

Easy Apple Pie Tacos combine the beloved flavors of apple pie and fun taco shells, creating a delightful dessert perfect for any occasion.

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Prep Time 10

Cook Time 10

Resting Time 5

Total Time 20

Servings: 4 tacos

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Taco Shells

8 pieces Street Taco Flour Tortillas Cut larger tortillas into quarters for bite-sized treats.
⅓ cup Salted Butter For a vegan option, swap in coconut oil.
¾ cup Finely Crushed Vanilla Wafer Crumbs Graham cracker crumbs can be used as an alternative.
1 tsp Ground Cinnamon Try using apple pie spice for an exciting twist!

For the Filling

20 oz Canned Apple Pie Filling Consider fresh apples sautéed with brown sugar for a homemade touch.
¼ cup Heavy Cream Opt for full-fat coconut milk for a vegan version.

For Toppings

Whipped Cream Optional.
Caramel Sauce Optional; both store-bought or homemade work well.

Equipment

Oven
Saucepan
wire rack
Pastry brush
Shallow dish

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C).
Melt ⅓ cup of salted butter in a small bowl and coat both sides of the tortillas with it.
Mix ¾ cup of crushed vanilla wafer crumbs with 1 tsp of ground cinnamon. Coat the buttered tortillas in this mixture.
Let the coated tortillas rest on a wire rack for about 5 minutes.
Drape the tortillas over your oven rack bars or taco molds and bake for 8-10 minutes until golden brown.
Allow the taco shells to cool for about 5 minutes.
Heat the canned apple pie filling in a saucepan over medium heat with ¼ cup of heavy cream until warm.
Fill the warm taco shells with the apple filling.
Top with whipped cream and a drizzle of caramel sauce, if desired.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days and reheat in the oven.

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