Real Recipes From Real Home Cooks ®

tropical apricot crisp

a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Another wonderful recipe from the folks at 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:

serves 6
prep time 10 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For tropical apricot crisp

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

How To Make tropical apricot crisp

  • 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.