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Tropical Apricot Crisp
Ingredients
- Nonstick cooking spray
- 2 21 ounce can apricot pie filling
- 1 7 ounce package tropical blend mixed dried fruit bits
- 1 cup granola
- 1/3 cup toasted* coconut
- 1 pint vanilla ice cream
Directions
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine the pie filling and dried fruit bits.
2. Cover and cook on low-heat setting for 2-1/2 hours. Remove liner from cooker, if possible, or turn off 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. To serve, spoon warm mixture into dessert dishes. Top with a small scoop of vanilla ice cream. Makes 6 servings.
From the Test Kitchen
- To toast coconut, preheat oven to 350 degrees F. Spread coconut in a shallow baking pan. Bake for 5 to 10 minutes or until golden brown, watching closely to avoid burning and shaking the pan once or twice.
Nutrition Facts
(Tropical Apricot Crisp)
- Servings Per Recipe 6,
- cal. (kcal) 587,
- Fat, total (g) 13,
- chol. (mg) 45,
- sat. fat (g) 8,
- carb. (g) 109,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 81,
- pro. (g) 6,
- vit. A (IU) 534,
- vit. C (mg) 27,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 144,
- Potassium (mg) 362,
- calcium (mg) 182,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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