Tropical Crisp Recipes

TROPICAL FRUIT CRISP

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
• In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
• Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

TROPICAL APRICOT CRISP

Steps:

• Lightly coat the inside of a 4-qt. slow cooker with nonstick cooking spray. In the prepared cooker, combine the pie filling with the dried fruit bits.
• Cover and cook on LOW for 2-1/2 hours. Remove liner from cooker or turn off the 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.
• Serve warm with a small scoop of vanilla ice cream.
• TOASTING COCONUT: Spread coconut in a shallow baking pan. Bake in a preheated 350-degree oven for 5 to 10 minutes until golden brown. Watch closely to avoid burning, and shake the pan once or twice to redistribute coconut.

CROCK POT TROPICAL APPLE CRISP

Steps:

• In a large bowl, combine apple cider and cornstarch until well blended.
• Add orange marmalade, apples, pineapple, coconut and spices.
• Transfer to a crock pot that has been sprayed with oil.
• In a small bowl, combine remaining ingredients until crumbly.
• Crumble over top of mixture in crock pot.
• Cover and cook on low for 4 hours or on high for 2 hours.

TROPICAL FRUIT CRISP

Steps:

• Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
• Pour fruit in a 10x8-inch baking dish. Sprinkle crumb mixture over top.
• Bake in 350°F oven, 40 minutes. Serve with ice cream or frozen yogurt.