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Apple Coconut Crisp

4 large Granny Smith apples -- peeled, and coarsely sliced - (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free topping is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine


In a casserole 1 1/2-quart baking dish that fits in the slow cooker, combine apples with coconut, 1 tablespoon flour, 1/3 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 1/2 to 3 hours, until apples are tender.

Serve warm with vanilla ice cream or whipped topping.

Some general comments about this recipe:


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