Tropical Apricot Crisp

The toasted coconut and crunchy granola topping takes your palate to warmer climates. Tropical dried fruit bits intensify the flavor of the apricot pie filling.

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  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 2 hrs 30 mins (low)
  • Stand: 30 mins
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Tropical Apricot Crisp
Ingredients
 
Nonstick cooking spray
2
21 ounce cans apricot pie filling
1
7 ounce package tropical-blend mixed dried fruit bits
1
cup granola
1/3
cup coconut, toasted
2
cup (1 pint) vanilla ice cream (optional)
 
Honey (optional)
Directions
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker combine pie filling and dried fruit bits.
  2. Cover and cook on low-heat setting for 2-1/2 hours.
  3. Remove liner from cooker, if possible, or turn off cooker. In a small bowl combine granola and coconut. Sprinkle over mixture in cooker. Let stand, uncovered, about 30 minutes to cool slightly.
  4. To serve, spoon warm apricot mixture into dessert dishes. If desired, top with scoops of ice cream or drizzle with honey.
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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