Peach Cobbler Tacos [Must-Try Recipe]
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Peach cobbler taco is one of my favorite dessert recipes I’ve ever made to this day! Sometimes the best things don’t take much time, and this sweet delicacy is ready in a flash. It is fun, unusual, and gives a whole new dimension to the one we all love!
It is a top-tier dish to serve at parties due to its interesting look and the fact you can eat it without the mess. Taco shells hold up the juiciness, and the smaller, the better — I usually go for two-bite size. If you fancy peaches, warm spices, and crunch, you will undoubtedly adore this recipe!
What Are Peach Cobbler Tacos?
Imagine perfectly ripe peaches infused with gingerbread spices, topped with flavorful crumble, and, lastly, wrapped in a crunchy, caramelized taco shell. Do you like the idea? You’ll love the taste, as well, as it’s everything: sweet, tangy, warm, spicy, caramelly, and smoky.
Above all, I love the texture the most — soft, melty peaches wrapped into a crunchy taco and topped with ice cream for a touch of freshness. I made a few changes in the peach cobbler recipe and made the crumble instead of batter, but you can choose either. Read on to see how to make this super simple recipe from scratch!
How to Make Peach Cobbler Tacos?
There are just a few ingredients you will need for this culinary gem. Here’s what I used:
- Peaches – I always go for ripe, juicy peaches, as they are sweeter and require less sugar. Also, they are easier to peel off.
- Sugar – Be free to use regular white sugar. This time I chose Muscovado and white sugar mix for the crumble, and it was delish! I wanted to try if it would have an influence on the overall taste, and it did by giving it a caramelly, smoky relish.
- Spices – I’m a sucker for warm, earthy spices, so I mixed up cinnamon, nutmeg, ginger, cardamom, and cloves. I actually had previously made a spice blend for gingerbread cookies, so if you have the same, use it.
- Flour – All-purpose flour is an ideal option here.
- Lard – You can use whatever you have on your hands; it’s only crucial for it to be frozen. I used vegetable lard, as I wanted to keep the dish vegan, and it came out perfectly.
- Tortilla – I was in a rush, so I used store-bought tortillas and circled them smaller to get mini taco shells.
Now, when you have all the things needed, let’s make it together!
Step 1: Peeling and Slicing Peaches
I once saw this trick for peeling peaches on Facebook, and I never went back! 🤭 Just place the peaches in a skillet and submerge them in boiling water. Let them sit for a bit, a minute or so, and then rinse them in cold tap water.
Trace the finger over the peach, and the skin will simply peel off. Cut them in half and cut them into thin slices. Take an oven-friendly dish (I went for a glass casserole dish) and smear some lard on the sides.
Transfer the peach slices and sprinkle with some sugar and spices: cinnamon, nutmeg, ginger, cardamom, nutmeg, and cloves. Taste it and add more sugar if needed; in my home, we like a bit of zing. Give it a stir to combine fruit and spices well and set to the side.
Step 2: Making the Crumble Topping
In a jumbo bowl, combine all-purpose flour, white and Muscovado sugar, and frozen lard cubes. Here, you have to work fast so the lard doesn’t melt. Use your hands to marry all the ingredients into a crumbly mixture.
The texture should be like the one in the photo — a bit sticky but easy to crumble. Just make sure not to leave any big chunks of lard, so massage everything into the flour and sugar. Now, top the peaches with the dough: I know it’s not a traditional peach cobbler recipe, but I promise it’s so scrumptious!
Step 3: Baking
Heat up your oven to 430 °F (220 °C) and bake the cobbler for about half an hour. You’ll see it’s done when it’s golden at the top and bubbly underneath. I love to keep it for 5 additional minutes to “crème brûlée” it, so I can have a caramelly flavor note.
Step 4: Making Taco Shells
Use a cutter or a small pot lid to cut tortillas and get smaller circles. I did this as I couldn’t find mini ones; if you have them, even better. Now, you can stick to traditional deep-frying taco shells, but it wouldn’t be me if I didn’t change a thing (or two ☺). Let me tell you what I did instead!
I brushed some frying oil on top of each tortilla and dusted it with some sugar and cinnamon. Then, I bent each tortilla over the oven rack into taco shell shapes and fastened them with the toothpicks. I uploaded a photo, so you can, too, see what I’m talking about.
I baked them for about 5 minutes at 400 °F (200 °C), depending on how strong your oven is. It’s better to check the doneness, as you can, maybe, need a few minutes more. They are ready when sugar slightly caramelizes, and taco shells become crispy.
Take them out of the oven, and they are ready to serve. Just for the heads up, save yourself from dealing with burned sugar and spread the sheet of baking paper on the bottom of the oven.
Step 5: Serving
Fill the taco shells with peach cobbler and eat warm or cold. I can never wait, so, for me, option number one is the only option. ☺ I love to top it with some vanilla ice cream for a bit of freshness.
It melts nicely on top and slightly soaks the crumble giving it even more flavor. And also, there is no single reason to skip ice cream, right? Enjoy!
What Can You Change in the Recipe?
If you hate peaches, I got you — nectarines, apricots, plums, pumpkin, and cherries work perfectly in this recipe as well! You can treat them according to this recipe, apart from pumpkin, which needs to be half-cooked before baking. Also, it’s delish to add some nuts, like crushed pecans, walnuts, and almonds, but I prefer this more when making the batter in a peach cobbler.
It can be a bit too much of a crunch, and the flavor will be on the back burner. Also, if you feel funky, add a splash of rum to the peaches. If you tried the recipe, write me your ideas on what more to pair it with. ☺
Peach Cobbler Tacos
Equipment
- casserole dish
Ingredients
Peach Mix
- 6 peaches (medium size, ripe)
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp cardamom
Crumble Mix
- ½ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup Muscovado sugar
- 4 tbsp lard (vegetable)
Tacos
- 10 tortillas (mini)
- 1 tbsp frying oil (for brushing)
- 1 tbsp sugar (for dusting)
- 1 tsp cinnamon (for dusting)
Instructions
Peeling and Slicing
- Place the peaches in a skillet and submerge them in boiling water. Let them sit for a bit, a minute or so, and then rinse them in cold tap water. Trace the finger over the peaches and the skin will simply peel off.
- Cut the peaches in half and cut them into thin slices.
- Cover the casserole dish with a thin layer of lard and transfer the peaches.
- Sprinkle them with some sugar and spices: cinnamon, nutmeg, ginger, cardamom, nutmeg, and cloves. Taste it and add more sugar if needed. Give it a stir to combine fruit and spices well and set to the side.
Making the Crumble Topping
- In a jumbo bowl, combine all-purpose flour, white and Muscovado sugar, and frozen lard cubes.
- Here, you have to work fast so the lard doesn’t melt. Use your hands to marry all the ingredients into a crumbly mixture.
- The texture should be a bit sticky but easy to crumble. Just make sure to not leave any big chunks of lard, so massage everything into the flour and sugar.
- Top the peaches with the dough.
Baking
- Heat up your oven to 430 °F (220 °C), and bake the cobbler for about half an hour. You’ll see it’s done when it’s golden at the top and bubbly underneath.
Making Taco Shells
- Use a cutter or a small pot lid to cut tortillas and get smaller circles. I did this as I couldn’t find mini ones, if you have them, even better.
- Brush some frying oil on top of each tortilla and dust it with some sugar and cinnamon.
- Bend each tortilla over the oven rack into taco shell shapes and fasten them with the toothpicks.
- Baked them for about 5 minutes at 400 °F (200 °C), depending on how strong your oven is. It’s better to check the doneness, as you can, maybe, need a few minutes more. They are ready when sugar slightly caramelizes and taco shells become crispy.
Serving
- Fill the taco shells with peach cobbler and eat warm or cold. Top it with some vanilla ice cream, for a bit of freshness. Enjoy!
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
