Easy Peach Cobbler Tacos – Cinnamon Roll taco shell filled with gooey delicious peach cobbler and topped with vanilla whipped cream and cinnamon.
This easy recipe is all the best parts of a cinnamon roll and of a peach cobbler! Let’s try it….
How to Make Easy Peach Cobbler Tacos?
There are just a few ingredients you will need :
Peaches – I always go for canned peaches. Also in season great with ripe, juicy peaches, as they are sweeter and require less sugar.
Sugar – Be free to use regular white sugar. !
Spices – I’m a sucker for warm, earthy spices, so I mixed up cinnamon. You could try with a spice blend for gingerbread cookies.
Flour – All-purpose flour is an ideal option here.
Use An 8 Count Of Refrigerated Cinnamon Rolls – This delicious recipe comes together really fast using refrigerated cinnamon rolls. You could try this recipe with homemade cinnamon rolls, but I find using storebought cinnamon rolls is the best way to make this fast.
Serve For A Breakfast Treat Or Dessert –
While warm cinnamon rolls always make me think of breakfast, juicy peaches in a cobbler are usually a dessert! I’ve found I can serve this great recipe for either and no one thinks twice about it!
Gooey Peach Cinnamon Flavor – Gooey peach fruit filling paired with cinnamon sugar is such a delicious combo of flavors! This easy recipe is all the best parts of a cinnamon roll and of a peach cobbler!
Hot or Cold ?
I can never wait, so, for me, option number one is the only option.
I love to top it with whipped cream and cinnamon, but you could try 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!
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Easy Peach Cobbler Tacos
Equipment
- 9 x 13 baking dish
Ingredients
Peach Cobbler
- 1 cup sugar
- 1/2 cup butter melted
- 1 cup flour
- 1 cup milk
- 1 tsp vanilla extract
- 1 teaspoon baking powder
- 15 oz. can of sliced peaches drained
Tacos
- 1 8 count cinnamon rolls
- 1/4 cup vegetable oil
- 1 cup cinnamon sugar mixed to taste
Whipped Cream
- 1 cup Heavy Cream
- 2 tbsp Confectioners Sugar Sifted
- 1/4 tsp vanilla Extract
Instructions
- Peach Cobbler : Preheat oven to 350 degrees. Melt butter in a 9x13 (preferably glass) baking dish. Do this by placing it in the oven while it preheats.
- Whisk together flour, sugar, and baking powder. Pour in milk and vanilla and stir to combine.
- Pour the batter mixture into the baking dish over the butter. Do not mix with butter. Spoon in peaches or your fruit of choice in random spots.
- Bake for 45 minutes. The crust will rise around peaches. Allow to cool for at least 15 minutes.
- Whipped Cream : In a medium bowl, combine heavy cream and confectioners’ sugar.
- Use an electric mixer at medium speed to beat the cream until stiff peaks are formed. Whisk in vanilla extract, cover, and refrigerate.
- Tacos : Separate the cinnamon rolls into 8 rolls. Lightly sprinkle flour on the work surface. Use a rolling pin to roll each cinnamon roll into a 4 – 5 inch circle.
- In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Add 2 cinnamon roll rounds to the skillet. Cook each round for 30 seconds to 1 minute on each side or until light golden brown.
- Repeat with remaining cinnamon roll rounds, adding more oil as needed. Toss both sides evenly into the cinnamon sugar mixture.
- Gently fold in half the hot cinnamon roll into a taco shape, using a metal spatula or tongs.
- Spoon Peach Cobbler into the middle of each taco shell, and top with the whipped cream. Sprinkle with cinnamon or even cinnamon roll icing. Serve immediately and enjoy!
