TROPICAL APRICOT CRISP

1
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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make TROPICAL APRICOT CRISP

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.

Printable Recipe Card

About TROPICAL APRICOT CRISP

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




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