Apricot Crisp Recipe

2 (21 ounce) cans apricot pie filling
1 (7 ounce) package tropical blend mixed dried fruit bits
1 cup granola
1/3 cup toasted coconut
1 pint vanilla ice cream

Lightly coat a 3 1/2 or 4-quart slow cooker with cooking spray.  Add the pie filling and dried fruit bits and mix well.

Cover and cook on LOW for 2 1/2 hours. Turn off cooker.

In a small bowl combine granola and coconut. Sprinkle over fruit mixture in slow cooker. Let stand, uncovered for 30 minutes to cool slightly before serving.

To serve, spoon warm mixture into dessert dishes. Top with a small scoop of vanilla ice cream.

Makes 6 servings.



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