Banana-Coconut Apple Crisp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from CookingLight. Potassium 202 mg per serving. all-purpose flour, granulated sugar, light brown sugar, butter or stick margarine, flaked sweetened coconut, Rome apples (about 3 pounds), ripe banana, apricot preserves, orange juice cvt Ingredients:
1/2 cup all-purpose flour |
1/4 cup rolled oats |
1/4 cup granulated sugar |
55 g (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 |
935 g (7 cups) sliced peeled rome apples (9004) , net from about 3 pounds |
3/4 cup diced ripe banana |
1/4 cup apricot preserves |
3 tablespoons orange juice |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oatmeal 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.
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