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
prep time
10 Min
cook time
2 Hr 30 Min
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 2 cans (21 oz.ea.) apricot pie filling
- 1 package (7 oz.) tropical blend mixed dried fruit bits
- 1 cup granola
- 1/3 cup toasted coconut
- 1 pint vanilla ice cream
How To Make tropical apricot crisp
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Step 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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Step 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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Step 3Serve warm with a small scoop of vanilla ice cream.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Tag:
#For Kids
Diet:
Vegetarian
Ingredient:
Fruit
Method:
Slow Cooker Crock Pot
Culture:
Southern
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