Teresa's Recipes
Apricot Crumble Enchiladas
Experience a delightful twist on the traditional enchilada with these sinfully sweet Apricot Crumble Enchiladas. Each bite is a heavenly blend of warm, luscious apricot filling wrapped in a soft tortilla, all under a blanket of a buttery, crisp crumble. Every morsel bursts with the tangy sweetness of apricots, balanced perfectly with the crunchiness of a classic crumble. This recipe, inspired by the fusion of Mexican and American desserts, will surely be a unique addition to your sweet repertoire.
Ingredients
- 2 cups, pitted and sliced Fresh apricots
- 1/2 cup Sugar
- 1 teaspoon Cinnamon
- 8 small-sized Flour tortillas
- 1/2 cup, melted Butter
- 1/2 cup Brown sugar
- 1 cup Rolled oats
- 1/2 cup All-purpose flour
- 1/4 teaspoon Salt
- To serve Vanilla ice cream
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 370
- Fat: 15g
- Carbs: 55g
- Protein: 5g
- Sodium: 250mg
- Sugar: 30g
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a saucepan, combine the sliced apricots, sugar, and cinnamon. Stirring occasionally, cook this over medium heat until the apricots become soft and the sugar mixture thickens. This should take around 10 minutes.
- Spoon an equal amount of apricot filling onto each flour tortilla. Roll up the tortillas and position them seam-side down in the prepared baking dish.
- For the crumble, combine melted butter, brown sugar, rolled oats, all-purpose flour, and salt in a separate bowl. Stir until the mixture becomes crumbly.
- Evenly sprinkle the crumble mixture over the enchiladas in the baking dish.
- Bake in the preheated oven for 15-20 minutes, until the enchiladas are warm and the crumble topping turns a golden brown color.
- Serve your Apricot Crumble Enchiladas warm, each topped with a generous scoop of vanilla ice cream. Enjoy this beautiful blend of textures and flavors.