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Banana-Coconut Apple Crisp

Randy Mayor
Yield 9 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 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

Nutrition Information

  • calories 216
  • caloriesfromfat 28 %
  • fat 6.7 g
  • satfat 4.3 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 1.2 g
  • carbohydrate 40.3 g
  • fiber 2.4 g
  • cholesterol 14 mg
  • iron 0.7 mg
  • sodium 67 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.