Dessert/ Desserts

Peach and Raspberry Enchiladas with Creme Fraiche

Cobbler like with some crunch.

A while back, with nothing to do, I was looking around on Pinterest. I know there are probably a million things I could be doing but not many I want to be doing. An Apple Enchilada recipe just jumped off the page at me and I was held hostage long enough to find the site it came from and “Pinned” this into my “try” list.

I’m not a huge apple fan and it’s probably last on my list of fruit favorites. So when I saw that Cornfed Momma‘s recipe suggested substituting peaches or cherries, I knew where I was going with the recipe — peaches and raspberries since I probably still have about 25 packages of frozen raspberries I bought back in the fall.

I love making creme fraiche and always wonder why anyone would pay $5 for it from the grocery when with a cup of cream and a little buttermilk and 24 hours you can have a cup of the delicious topping that can be used for anything; and instead of serving with ice cream like CM did, I’m using a cinnamon cream fraiche.

This would be a handy recipe to have around for a last minute dessert. If you keep frozen fruit in your freezer like I do, just keep some flour tortillas along with them and you have a pretty quick dessert you could throw together when the occasion calls for something homemade and ice cream along with this would be just fine instead of the creme fruit.


I should have used the 4 peaches the recipe called for because the raspberries broke up too much.


Slice up peaches and put in skillet with the 3 tablespoons of butter and a little sugar.


Add in the raspberries and cook for a few more minutes.


I added a little cornstarch to the fruit since the raspberries made the mixture a little thin. Put some of the fruit filling in the middle, fold in the sides and roll up.


Put the enchiladas, seam side down into butter baking dish.


Bring the sugars and the butter to a boil and cook 3-4 minutes.


Pour the sauce over the enchiladas and let set for 45 minutes before putting in oven.


Bake for about 20 minutes until slightly brown. The browning will make them crunchy (cobbler like), if you want them soft, then take out before they get to brown. Some of the fruit will cook out of the enchiladas so just use this to spoon over the dessert when you plate it.


Spoon some of the sauce or extra filling over the enchiladas and also some of the cinnamon creme fraiche or serve with some vanilla ice cream.

Peach and Raspberry Enchiladas with Creme Fraiche
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  1. 4 peaches, peeled, pitted and sliced
  2. 1 ctn. fresh raspberries, or frozen
  3. 4-5 Tbsp. sugar
  4. 1-2 Tbsp. cornstarch, optional*
  5. 6 (8") flour tortillas, thinnest you can buy
  6. 1 tsp. ground cinnamon
  7. 1/2 c. butter, plus 3 Tbsp. butter
  8. 1/2 c. white sugar
  9. 1/2 c. brown sugar
  10. 1/2 c. water
Cinnamon Creme Fraiche
  1. 1 cup heavy cream
  2. 1-2 Tbsp. buttermilk
  3. 3 Tbsp. powdered sugar
  4. 1/2 tsp. cinnamon
  1. Preheat oven to 350°. Butter an oven proof dish.
  2. Melt the 3 tablespoons of butter in skillet and add the sliced peaches and sauté until almost tender then stir in the 4-5 tablespoons of sugar and raspberries and cook for 2-3 minutes longer.
  3. Spoon 1/4 cup filling down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
  4. In a medium saucepan over medium heat, combine the 1/2 cup butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
  5. Pour sauce over enchiladas and let stand 45 minutes.
  6. Bake in preheated oven for 20 minutes or until golden brown.
  7. Serve with the cinnamon Creme Fraiche or vanilla ice cream.
  8. Cinnamon Creme Fraiche
  9. 1 c. heavy whipping cream
  10. 1 Tbsp. buttermilk
  11. 3 Tbsp. powdered sugar
  12. 1 tsp. cinnamon
  13. Put the whipping cream and buttermilk in a bowl, stir to mix and cover with cheesecloth and set on the counter for 24 hours. After 24 hours add the powdered sugar and cinnamon and put in container, cover and refrigerate for up to 2 weeks. This will become quite thick and will thicken more as it chills.
  1. *Note: I needed the cornstarch to thicken the peaches and raspberries. Cornfed Mama's recipe used pie filling which would have already been thickened. Also, if you want them to be a little softer, then after pouring over the sauce, turn the enchiladas over a couple of times to make sure they are covered and then cover with foil to bake.
  2. If you do not want to make the creme fraiche, serve with sweetened whipped cream.
Adapted from Cornfed Momma's
Adapted from Cornfed Momma's
Rosemary and the Goat


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