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tropical apricot crisp

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

yield 6 serving(s)
prep time 10 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For tropical apricot crisp

  • 2 can
    (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

  • 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.
  • 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!
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