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Tropical Apricot Crisp

The toasted coconut and crunchy granola in this Tropical Apricot Crisp take your palate to warmer climates. Dried tropical fruit bits combine with apricot pie filling for intensified flavor.

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  • Makes: 6 servings
  • Prep: 10 mins
  • Cool: 30 mins
  • Cook: 2 hrs 30 mins

Tropical Apricot Crisp



  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)

    Per serving:
  • 587 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 45 mg chol.,
  • 144 mg sodium,
  • 109 g carb.,
  • 7 g fiber,
  • 81 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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