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
Provided by Ellen Bales @Starwriter
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- 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.
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