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Apple Coconut Crisp
4 large Granny Smith apples, peeled and coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a 1 1/2-quart baking dish that fits into the slow cooker, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon.
Drizzle with the ice cream topping.
Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.
Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.
Serve warm with vanilla ice cream or whipped topping.
Slow Cooker Dessert Recipes