Ingredients

  • Crisp 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 Stemilt Fuji 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
  • Topping
  • Dairy-free vanilla ice cream

Let's taco about how easily these Apple Pie Tacos come together and how unbelievably easy they are to scarf down!

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Dessert
  • Level
    Easy

Instructions

  1. 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.
  2. 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.
  3. 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 its shape while baking.
  4. 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.
  5. Bake the shells for 10-12 minutes until they look golden and crispy. Let them cool completely before filling with the apple pie filling.
  6. Top with a scoop of dairy-free vanilla ice cream!