Apple and Cinnamon Dessert Crumble Taco’s Archives

Apple and Cinnamon Dessert Crumble Taco’s

It may seem like there are endless components to this dessert don’t be scared. There is a reason the recipe only has 21 steps. Most of the steps take minimal effort and time to complete (the cream takes a whole of 1 minute).

Additionally, the recipe uses the same few ingredients over and over thus making is a straight forward and simple bake to get right.

This recipe did go through a few adjustments along the way, however my persistence in keeping with the core idea was well worth the effort.

This recipe is truly tasty and a prime example of turning the savory into sweet.

Ingredient:

Crumble:

30g plain flour
20g oats
40g butter
1 tsn ground cinnamon
50g brown sugar

Caramel:

30g white sugar
5ml water
30ml cream
15g brown sugar

Cream:

100ml thickened cream
20g brown sugar
½ tsn ground cinnamon

Taco Shells:

8 tortilla wraps
40g butter
30g brown sugar
½ tsn ground cinnamon

Apple Filling:

200g apple, peeled cored and dice into small pieces
40g sugar
40g butter
1 tsn lemon juice
1 tsn ground cinnamon
70ml water
1 tsn corn flour

Method:

Pre-heat the oven to 180c degrees and line a baking tray with baking paper.
Place all the crumble ingredients into a bowl and using your fingertips rub butter into mixture until it resembles breadcrumbs.
Sprinkle the crumble over the prepared tray and bake for 15 minutes or until golden brown in colour.
Place the tray aside to cool completely then break up the crumble into breadcrumb consistency with fingertips.
To make the caramel place the white sugar and water into a saucepan on a high heat and stir until the sugar has dissolved.
Leave the mix without stirring until the sugar syrup is dark golden in colour, take off heat.
Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
To make the cream place the ingredients into a bowl and using electric beaters whisk until peaks form. Place in the fridge for later use.
Next are the taco shells. Using a 10cm circle cookie cutter cut out 1 circle per tortilla wrap.
Place wraps in the microwave for 10 seconds or until they just start to steam.
Melt the butter and using a pastry brush evenly brush the butter onto both sides of the 8 x 10cm wraps.
Turn a cupcake tin upside down and place the shells in the dips to make the taco shell shape when the wraps bake.
Place the tin in the oven for 15 minutes or until the shells start to go golden brown. Be sure not to let the shells cave in on the sides (if this happens remove the shell from the oven and place a knife width-way in the middle of the 2 shell sides while hot and it will reshape).
Place the remaining 30g brown sugar and 1/2 tsn cinnamon onto a bowl, stir then with the warm cooked taco shells place in the bowl and cover completely with the cinnamon sugar mix (just like a churro or cinnamon doughnut). Leave aside to cool.
Lastly make the apple filling by placing the apple pieces, sugar, butter, cinnamon, 30ml water and lemon juice into a saucepan on a medium heat, stirring until well combine and the apples start to soften.
With the remaining 40ml of water add the corn flour and stir until smooth.
Pour the corn flour mix into the pan and stir until the mix thickens slightly and the apples are cooked.
Set the apple mix aside to cool completely.
To assemble, grab a taco shell and spoon 25g of the apple filling into the bottom of the shell case.
Top the apple filling with 10g of the cream mix.
Add a good sprinkle of the crumble mix and finish off with a solid drizzle of the caramel sauce.