Apricot Crumble Tacos with Vanilla Ice Cream

Ingredients

• Vanilla ice cream (8 scoops)
• Taco shells (8)
• Unsalted butter (1/2 cup, cold, cubed)
• Salt (1/4 teaspoon)
• Cinnamon (1 teaspoon)
• Brown sugar (1/2 cup)
• All-purpose flour (1 cup)
• Cornstarch (2 tablespoons)
• Lemon juice (1 tablespoon)
• Granulated sugar (1/4 cup)
• Apricots (4 cups, sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced apricots, granulated sugar, lemon juice, and cornstarch. Toss until the apricots are well coated.
3. In another bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers to mix until the mixture resembles coarse crumbs. This will be your crumble topping.
4. Arrange the taco shells on a baking sheet. Scoop the apricot mixture into each shell, filling them to the top. Generously sprinkle the crumble topping over the apricots.
5. Bake in the preheated oven for 20-25 minutes, or until the taco shells are golden and crispy, and the apricot filling is bubbling.
6. Remove from the oven and allow to cool for a few minutes. This helps the filling set and makes the tacos easier to handle.
7. To serve, place each taco on a dessert plate and top with a scoop of vanilla ice cream. Enjoy your Apricot Crumble Tacos while warm.