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Apple-Coconut Crisp
Ingredients
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
½ cup sweetened flaked coconut
1 tablespoon flour
⅓ cup brown sugar
½ cup butterscotch or caramel ice cream topping (fat-free is fine)
½ teaspoon cinnamon
⅓ cup flour
½ cup quick rolled oats
2 tablespoons butter or margarine
Method
In a casserole 1 ½ -quart baking dish that fits in the slow cooker, combine apples with coconut, 1 tablespoon flour, ⅓ cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 ½ to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.
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