These Apple Pie Tacos combine two of America’s favorites in one deliciously sweet dessert! Gluten-free cinnamon sugar coated corn tortilla shells baked to crispy perfection and then filled with a perfectly spiced vegan apple pie filling topped with a scoop of dairy-free vanilla ice cream for apple dessert perfection!
This is a sponsored post written by me on behalf of Stemilt World Famous Fruit. The opinions and text are all mine. The apples used in this recipe were sent to me as a gift, thank you so much!
Let’s be honest, who doesn’t love 1. apple pie and 2. tacos… Well today, we’re combining the two for one easy, fantastic dessert recipe. So, now that I have your attention, let’s taco more about how easily these Apple Pie Tacos come together and how unbelievably easy they are to scarf down!
With Mother’s Day right around the corner, I wanted to create a recipe that not only I would enjoy myself in celebration of being a mom, but that is also easy enough for the hubby and kids to make all on their own to pamper me on my day “off” 😉
The steps are simple. First, you’ll need to purchase corn tortillas, I used street taco corn tortillas because they are smaller. Next, pick up your favorite apples from Stemilt (I used Fuji apples in this recipe), coconut sugar, your favorite gluten-free granola, cinnamon, allspice, vegan butter or coconut oil, tapioca/arrowroot flour, maple syrup, and lemon juice. When you are ready to make these Apple Pie Tacos, you’ll start by making the apple pie filling first.
I did want to take a second to chat about Stemilt, family owned and operated growers in Wenatchee, WA since 1964. Stemilt grows, packs, and markets World Famous apples, pears, cherries, peaches, nectarines, apricots, and organic fruits. They are “centered around cultivating people and growing fruit that delights consumers through excellence” and it sure does show in the quality of their fruits! I mean, when I received a box of their pink lady and fuji apples I was wowed at just how gorgeous and lush they are! Be sure to keep an eye out for their fruits on your next shopping trip!
Anywho, you’ll want to peel and dice the Stemilt apples into small pieces and sauté them with cinnamon, allspice, coconut sugar, lemon juice, and tapioca/arrowroot flour (used as a thickener), and a little bit of water until they are soft and the juices release creating that juicy apple pie filling- about 15 minutes. Next, in a food processor/blender combine the granola, coconut sugar, and cinnamon and process until you achieve a finely ground texture. Dip each corn tortilla in melted butter then coat them in the cinnamon sugar granola mixture. To make them into crispy shells, place them into the underside of a cupcake pan, this helps them to hold their shape until crispy, and then bake them for 12 minutes.
I think you know what to do next, but you fill each taco shell with the apple pie filling and then dollop a scoop of dairy-free vanilla ice cream on top… Voila! Apple Pie Tacos anyone can make (and devour) 🙂 Note: to reheat leftover tacos, broil them in the oven for about 5 minutes keeping a close eye on them.
Crispy Taco Shells
- 1 package of corn tortillas, street taco-sized
- 2 cups gluten-free granola
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut sugar
- 1/3 cup vegan/plant butter
Apple Pie Filling
- 3 large apples, peeled and diced
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 tablespoon tapioca/arrowroot flour (may use cornstarch instead)
- 2 tablespoons water
- Dairy-free vanilla ice cream
- Preheat the oven to 400 degrees F.
- Peel and dice the apples then place them into a medium saucepan along with the lemon juice, maple syrup, cinnamon, allspice, tapioca/arrowroot flour, and water. Stir to combine and heat over medium heat stirring frequently until the apples soften, about 15 minutes.
- Meanwhile, combine the granola, cinnamon, and coconut sugar in a food processor/blender and blend until you have a very fine crumb texture. Place the crumb mixture into a bowl.
- Melt the butter in a bowl, then gently dip each corn tortilla in the melted butter and then coat them with the cinnamon sugar granola crumbs and place the tortilla shell in the underside of a cupcake pan to allow the tortilla to hold it's shape while baking. Repeat with the rest of the tortillas until you have 9-10 of them. You may need to use more than one cupcake pan. It's ok if the tortillas are slightly overlapped.
- Bake the shells for 10-12 minutes until they look golden and crispy. Let them cool completely before filling with the apple pie filling. Top with a scoop of dairy-free vanilla ice cream!
* to reheat leftover tacos, broil them in the oven for about 5 minutes keeping a close eye on them
** I used Stemilt Fuji apples in this recipe