Apple Coconut Crisp
Ingredients:
4 large Granny Smith apples, peeled & 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 flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
Procedure:
Combine apples with coconut in the slow cooker. Add 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle mixture 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, until
apples are tender. Serve warm with vanilla ice cream or whipped topping if desired.
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