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This scrumptious crock pot dessert is made by filling easy, homemade taco cups with slow cooked summer fruit, vanilla ice cream and caramel syrup!

Alright y’all, it’s time for a moment of honesty here, I’m totally obsessed with slow cookers!

Yes, it’s true, I am now the proud owner of SIX slow cookers!

I literally own a slow cooker from the 80’s, a slow cooker from the 90’s and now four slow cookers from this decade! And no, I’m not giving any of them up, no matter how many times Kurt tells me it’s ridiculous to have so many slow cookers! 😉

For every party I throw, I cook up at least one, usually three or four recipes in my slow cooker. Slow cooking for parties allows me to prep everything the night before, then let the slow cooker do all of the work while I enjoy the party!

My Superbowl party is the perfect example of this. Each year, I prep 4-5 slow cookers the night before with different meats. Chipotle Honey Pulled Pork, Smoked Chipotle Brisket and Beef Barbacoa are always on the menu! I slow cook them overnight, then set up a taco bar for the party. This means people can eat whenever they would like and I get to watch the game!

This week I decided to put together the perfect summer crock pot fiesta, featuring an appetizer, entree and dessert, all made in crock pots!

I first whipped up a Crock Pot Green Chili Queso Dip in a 2.5 quart oval mini casserole crock pot. It was the perfect size for the dip and I love the blue pattern on the Crock Pot! While I only slow cooked the dip for about 2 hours on low, I set the Crock-­Pot to warm so the dip was hot and ready whenever guests arrived!

For the entree, I made Slow Cooker Carnitas Tostadas in a Lift & Serve 6-Quart Oval Slow Cooker. I love how easy the hinged lid lifts up and lets me use both hands to get in the Crock Pot and prepare the dish. The process is also cleaner, as there’s no mess from removing the lid, since it stays right on the slow cooker!

I served the carnitas on tostadas with a little bit of the Green Chili Queso Dip as the base and a little guacamole on top. Seriously, YUM!

For the dessert, I whipped up these Crock Pot Dessert Fruit Taco Cups in a 3.5-Quart Casserole Crock Pot. It was the perfect size for filling with delicious summer fruits like peaches and nectarines!

After slow cooking for a couple of hours, I served the warm fruit in homemade taco cups. I topped them with cold vanilla ice cream and a drizzle of caramel syrup.

Is there really anything better than vanilla ice cream slowly melting over warm cinnamon spiced fruit in TACO CUPS? I think not!

Crock Pot Dessert Fruit Ingredients

3 peaches (peeled, pitted & sliced)

3 nectarines (peeled, pitted & sliced)

3 apricots (peeled, pitted & sliced)

½ cup fresh squeezed lemon juice

¼ cup white sugar

¼ cup brown sugar

1 tsp ground cinnamon

¼ cup butter (cubed)

Crock Pot Dessert Fruit Directions

Add the peaches, nectarines, apricots and lemon juice to a Crock-­Pot set to low.

Add the white sugar, brown sugar and cinnamon, toss everything together. Top with the cubes of butter.

Slow cook for 2 – 4 hours.

Taco Cup Ingredients

10 “fajita size” 6 inch flour tortillas

1 quart vanilla ice cream

¼ cup caramel syrup

Taco Cup Instructions

Approximately 20 minutes before serving, prepare the taco cups. Preheat the oven to 375°F.

Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.

Place the warmed tortillas in 4 inch diameter ramekins or bowls.

Place in the oven and bake for 12-15 minutes.

Fill each taco cup with the slow cooked fruit, a scoop of vanilla ice cream and a drizzle of caramel syrup.

Break apart the taco cup and use it as your spoon to scoop up all the fruit, ice cream and caramel goodness!

Print Recipe Pin Recipe 5 from 1 vote Slow Cooker Dessert Fruit Taco Cups This scrumptious crock pot dessert is made by filling easy, homemade taco cups with slow cooked summer fruit, vanilla ice cream and caramel syrup! Ingredients 3 peaches , peeled, pitted & sliced

, 3 nectarines , peeled, pitted & sliced

, 3 apricots , peeled, pitted & sliced

, ½ cup fresh squeezed lemon juice

¼ cup white sugar

¼ cup brown sugar

1 tsp ground cinnamon

¼ cup butter , cubed Taco Cups 10 “fajita size” 6 inch flour tortillas

1 quart vanilla ice cream

¼ cup caramel syrup Instructions Add the peaches, nectarines, apricots and lemon juice to a slow cooker set to low.

Add the white sugar, brown sugar and cinnamon, toss everything together.

Top with the cubes of butter.

Slow cook for 2 – 4 hours.

Approximately 20 minutes before serving, prepare the taco cups.

Preheat the oven to 375°F.

Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.

Place the warmed tortillas in 4 inch diameter ramekins or bowls.

Place in the oven and bake for 12-15 minutes.

Fill each taco cup with the slow cooked fruit, a scoop of vanilla ice cream and a drizzle of caramel syrup. Nutrition Facts Calories 426 kcal (21%) Carbohydrates 62 g (21%) Protein 6 g (12%) Fat 17 g (26%) Saturated Fat 9 g (45%) Cholesterol 53 mg (18%) Sodium 343 mg (14%) Potassium 457 mg (13%) Fiber 3 g (12%) Sugar 40 g (44%) Vitamin A 1035 mg (21%) Vitamin C 11.6 mg (14%) Calcium 171 mg (17%) Iron 1.4 mg (8%) Did you make this recipe? Tag @WhitneyBond on Instagram and hashtag it #WBRecipes

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