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Apple Coconut Crisps


4 large granny smith apples, peeled and coarsely sliced (about 4 cups)
cup sweetened flaked coconut
1 tablespoon flour
⅓ cup brown sugar
cup butterscotch or caramel ice cream topping (fat-free is fine)
teaspoon cinnamon
⅓ cup flour
cup quick rolled oats
2 tablespoons butter or margarine


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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