See more
Randy Mayor Photo by: Randy Mayor

Banana-Coconut Apple Crisp

Cooking Light OCTOBER 2000

  • Yield: 9 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 28%
  • Fat: 6.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.2g
  • Carbohydrate: 40.3g
  • Fiber: 2.4g
  • Cholesterol: 14mg
  • Iron: 0.7mg
  • Sodium: 67mg
  • Calcium: 15mg

Go to full version of

Banana-Coconut Apple Crisp recipe