TROPICAL APRICOT CRISP

Ellen Bales

By
@Starwriter

Another wonderful recipe from the folks at BHG.com. This can be prepared any time of year because you don't have to rely on having fresh fruit. I can see making this on a cold winter evening and daydreaming of tropical beaches.
Photo: BHG.com


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Rating:

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Serves:

6

Prep:

10 Min

Cook:

2 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

2 can(s)
(21 oz.ea.) apricot pie filling
1 pkg
(7 oz.) tropical blend mixed dried fruit bits
1 c
granola
1/3 c
toasted coconut
1 pt
vanilla ice cream

Directions Step-By-Step

1
Lightly coat the inside of a 4-qt. slow cooker with nonstick cooking spray. In the prepared cooker, combine the pie filling with the dried fruit bits.
2
Cover and cook on LOW for 2-1/2 hours. Remove liner from cooker or turn off the cooker. In a small bowl combine granola and coconut. Sprinkle over fruit mixture in cooker. Let stand, uncovered, for 30 minutes to cool slightly before serving.
3
Serve warm with a small scoop of vanilla ice cream.
4
TOASTING COCONUT: Spread coconut in a shallow baking pan. Bake in a preheated 350-degree oven for 5 to 10 minutes until golden brown. Watch closely to avoid burning, and shake the pan once or twice to redistribute coconut.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: For Kids