tropical apricot crisp
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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yield
6 serving(s)
prep time
10 Min
cook time
2 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For tropical apricot crisp
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2 can(21 oz.ea.) apricot pie filling
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1 pkg(7 oz.) tropical blend mixed dried fruit bits
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1 cgranola
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1/3 ctoasted coconut
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1 ptvanilla ice cream
How To Make tropical apricot crisp
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1Lightly 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.
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2Cover 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.
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3Serve warm with a small scoop of vanilla ice cream.
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4TOASTING 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for TROPICAL APRICOT CRISP:
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