Apple Pie Tacos
Discover the sensation of Apple Pie Tacos. Dessert cinnamon toast crunch taco shells filled with creamy apple pie filling and drizzled with caramel then topped with a dollop of whipped cream. A simple, yet deliciously unique dessert. The best part? These caramel apple tacos only takes four store-bought ingredients.
A fun and easy recipe for Apple Pie Tacos, a creative dessert twist on Taco Tuesday. Using store-bought Cinnamon Toast Crunch taco shells, the recipe features warmed apple pie filling, whipped topping, and a caramel drizzle, all prepared in just 15 minutes with four ingredients. These crunchy, sweet tacos combine Tex-Mex flair with classic apple pie flavors, making them a delightful, crowd-pleasing treat for any occasion.
Who said tacos are only for dinner? We’re shaking things up with our Apple Pie Tacos. Cinnamon Toast Crunch taco shells filled with warm apple pie filling, topped with whipped cream and drizzled with caramel. Could there be a more perfect Taco Tuesday dessert? Get ready to fall in love with every crunchy, gooey bite.
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I just found out about these Old El Paso Cinnamon Toast Crunch Taco Shells. Have you seen them? I am just imaging all the possibilities for fillings in these fun dessert tacos. You could fill them with ice cream, cheesecake, fresh strawberries, chocolate pudding, and the list goes on. But today we are making things easy by making a desert or snack using apple pie filling and caramel.
Are you ready to take your taco game to a whole new level? You gotta try these Caramel Apple Tacos – your new favorite. Here’s how to make them: Four ingredients and Four Steps to a New Taco Tuesday Favorite!!
Key Ingredients for these Apple Pie Tacos :
Cinnamon Toast Crunch taco shells– These give you the crunch and that familiar cinnamon-sugar flavor without any extra work — they’re the reason these feel like dessert instead of just pie in a bowl.
Apple pie filling– The warm, saucy apples are the heart of the taco. One can does all the filling work so you get classic apple-pie taste in minutes.
Frozen whipped topping– The cool, creamy topping balances the warm filling and crispy shell. It melts just enough to feel special without needing homemade whipped cream.
Caramel sauce– A drizzle of caramel ties everything together and adds that extra sweet, sticky finish that makes people go back for another taco.
Equipment Needed:
- Baking Sheet
- Parchment Paper
- Microwave safe baking dish or bowl
- Knife
- Cutting Mat
- Piping Bags, optional
How to make these Caramel Apple Tacos
Preheat your oven to 350° F and line a baking sheet with parchment paper. Open the cinnamon toast crunch taco shells and evenly place them on the baking sheet. Place in oven and bake for 3 to 5 minutes, until warm and crispy.
While the taco shells are baking, spoon the apple pie filling into a microwave safe bowl. Cut the apple slices into smaller bite-sized pieces, then heat them in the microwave for 30 seconds, until warmed through out.
Remove the taco shells from the oven and carefully spoon the warmed apple pie filling into the taco shells.
Top each dessert taco with the whipped topping. You can either spoon dollops of topping on top or use a piping bag for a more decorated presentation.
Drizzle as much caramel sauce as you like over the top of each taco.
Serve while they are still hot and enjoy!
Expert Tips
This recipe is super simple but don’t overlook these quick tips
- Warming the filling makes a big difference — cold pie filling from the can is fine in a pinch, but the contrast of warm apples and cool whipped topping is what makes these feel special.
- Don’t overbake the shells; they go from perfect to too dark quickly.
- If you can’t find the Cinnamon Toast Crunch shells, brush regular Stand ’n Stuff corn shells with melted butter, sprinkle with cinnamon sugar, and bake the same way.
We challenge you to take your taco game to the next level with our Caramel Apple Tacos! These dessert tacos are filled with four simple ingredients and take just four easy steps to make. Perfect for Taco Tuesday or any day of the week.
A Few Easy Variations:
Ice cream tacos– Skip the whipped topping and add a small scoop of vanilla ice cream instead. The warm apples and cold ice cream are a really good combo. Work fast so the shells stay crisp.
Different pie filling– Swap the apple pie filling for peach, cherry, or blueberry. Warm it the same way. Peach with caramel is especially good.
Crunchy topping– After the caramel drizzle, sprinkle on a little crushed Cinnamon Toast Crunch, chopped pecans, or toffee bits.
Chocolate drizzle-Use chocolate syrup in place of (or along with) the caramel. Nice if you’re serving these after a savory taco night.
How should I store leftovers?
These taste best the minute they come together — warm filling, cool topping, and a still-crisp shell. If you do have extras, don’t store them already assembled. The filling and whipped topping will soften the shells and they’ll lose that crunch.
Instead, keep the baked shells in an airtight container at room temperature. Store the leftover apple filling in the fridge, and keep the whipped topping cold too. When you’re ready for another taco, warm the filling, fill a shell, add the topping and caramel, and eat it right away. That way the next one tastes almost as good as the first.
Frequently Asked Questions:
Bake the shells and warm the filling ahead if you need to, but assemble them right before serving. Once the filling and topping go in, the shells start to soften
You can use them straight from the box, but a few minutes in the oven makes them warmer and crispier. It’s worth the extra step.
Brush regular Stand ’n Stuff corn taco shells with melted butter, sprinkle with cinnamon sugar, and bake the same way. They won’t taste exactly the same, but they’ll still work
Absolutely. Spoon or pipe it on just before serving so it doesn’t melt too fast.
Other Apple Pie Dishes:
If these Apple Pie Tacos have you craving even more easy apple desserts, you’re in the right place. Try my Air Fryer Biscuit Apple Pies for warm little turnovers ready in under 30 minutes, Cake Mix Apple Cobbler when you want a cozy pan dessert with almost no work, Apple Pie Cookie Cups for a cute handheld treat, and these Glazed Apple Hand Pies when you’re after that classic pie flavor you can pick up and eat. Same apple-pie comfort, four more simple ways to enjoy it.
🥣 Recipe
Equipment
- Microwave safe baking dish or bowl
- Knife
- piping bag optional
Ingredients
- 10 Cinnamon Toast Crunch taco shells
- 21 ounce can apple pie filling
- 8 ounces frozen whipped topping thawed
- Caramel sauce
Instructions
- Preheat your oven to 350° F and line a baking sheet with parchment paper. Open the cinnamon toast crunch taco shells and place them evenly on the baking sheet. Place in oven and bake for 3 to 5 minutes, until warm and crispy.
- While the taco shells are baking, spoon the apple pie filling into a microwave safe bowl. Cut the apple slices into smaller bite-sized pieces, then heat them in the microwave for 30 seconds, until warmed through out.
- Remove the taco shells from the oven and carefully spoon the warmed apple pie filling into the taco shells.
- Top each dessert taco with the whipped topping. You can either spoon dollops of topping on top or use a piping bag for a more decorated presentation.
- Drizzle as much caramel sauce as you like over the top of each taco.
- Serve while still hot and enjoy!
Video
Nutrition
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