1/4 cup chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
7 cups sliced peeled Rome apple (about 3 pounds)
3/4 cup diced ripe banana
1/4 cup apricot preserves
3 tablespoons orange juice
How to Make It
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in coconut.
Combine apple and remaining ingredients in a bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden.