TROPICAL APRICOT CRISP
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2 can(s)(21 oz.ea.) apricot pie filling
1 pkg(7 oz.) tropical blend mixed dried fruit bits
1/3 ctoasted coconut
1 ptvanilla ice cream
How to Make TROPICAL APRICOT CRISP
- 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.
- 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.
- Serve warm with a small scoop of vanilla ice cream.
- 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.