When the weather warms up, the meals get simpler around my house. The best way to enjoy food in the summer? UTENSIL FREE! Tacos, burgers, hot dogs, kabobs, bruschetta, nachos, etc. all require a ‘five finger’ approach to eating, which I happen to love!
These dessert nachos are so easy to make, and if you cheat (just a little) and buy store bought pie crust and caramel sauce it’s even easier! I chose to top my nachos with an orange caramel sauce and macerated raspberries, but you could swap out the caramel and raspberries for chocolate and strawberries, or any berry or diced seasonal fruit for that matter! Enjoy! 🙂
This recipe could easily be made with homemade or store bought pie crust. If you choose to use store bought caramel sauce, heat it in the microwave or over low heat on the stove before adding the orange juice.
- 1 cup rasberries
- 1 TBSP sugar
- 1 batch of homemade pie dough or 1 pkg. storebought refrigerated pie dough
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sugar
- 1 TBSP cinnamon (I love cinnamon, but if you're not a fan, just use sugar)
- 1/4 cup sugar
- 1/4 cup heavy cream
- 2 TBSP orange juice, freshly squeezed or store bought
- Combine raspberries with sugar and mash with a fork. Refrigerate.
- Preheat the oven to 425 degrees Fahrenheit.
- Combine sugar and cinnamon in a medium bowl. Set aside.
- Pour melted, cooled butter into a medium bowl. Set aside.
- Roll out homemade dough into two rounds or defrost store bought dough according to package directions.
- Using a pizza cutter or sharp knife, cut into triangles.
- Dip the wedges into the butter first, then the cinnamon sugar.
- Place on a parchment paper or Silpat lined baking sheet and prick each wedge a few times with a fork.
- Bake for 15 - 18 minutes or until golden brown.
- Transfer to a cooling rack to cool while you make the caramel sauce.
- Measure out 1/4 cup sugar and place in a small bowl.
- Put 1/4 cup cream, orange juice and a spatula next to the stove so it will be at hand when you need it. This process moves very quickly, and if you step away from the stove for a moment your caramel will be burnt in a matter of seconds.
- Put two tablespoons of the sugar in a medium saucepan and place over medium-high heat. When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes) stir with a spatula and add the rest of the sugar.
- When the caramel is a deep amber color remove pan from the heat.
- Add the cream slowly. The mixture will bubble up, so be careful.
- When the bubbling subsides, gently stir with a spatula and add the orange juice.
- Place a layer of nacho chips on the bottom of your serving dish.
- Drizzle with orange caramel sauce.
- Spoon over the macerated raspberries.
- Repeat with another layer of nacho chips. caramel sauce and raspberries.
- Serve immediately.