Coconut Crisp

1-Cherry Coconut Crisp

Makes 6 servings

Ingredients

1/ 2 cup unsalted butter

3/ 4 cup light brown sugar

1 cup all purpose flour

1 1/ 3 cups flaked sweetened coconut

2/ 3 cup saltine crackers, crushed

21 oz. can cherry pie filling

Directions

Preheat the oven to 350 °. In a sauce pan over low heat, add the butter. When the butter melts, add the brown sugar, all purpose flour, coconut and cracker crumbs. Stir until well combined.

Remove the pan from the heat and press half of the crumbs into the bottom of an 8″ square baking pan. Spread the cherry pie filling over the crumbs. Sprinkle the remaining crumbs on top of the pie filling. Bake for 25-30 minutes or until golden brown. Serve with scoops of vanilla ice cream if desired.

2-Coconut Apple Crisp

Makes 6 servings

Ingredients

1/ 2 cup unsalted butter, softened

1/ 2 cup light brown sugar

1 tsp. vanilla extract

1 1/ 2 cups all purpose flour

1/ 4 tsp. salt

1 1/ 3 cups sweetened flaked coconut

1 to 2 tbs. whole milk, if needed

21 oz. can apple pie filling

1 tbs. lemon juice

1/ 2 tsp. ground cinnamon

1/ 4 tsp. ground mace

Directions

In a mixing bowl, add the butter, brown sugar and vanilla extract. Beat for 3 minutes or until the mixture is fluffy and well combined. Add the all purpose flour, coconut and salt. Mix only until the coconut and flour are well blended. Depending upon the dryness of the coconut, you may need to add 1 or 2 tablespoons whole milk to make a crumbly texture that can be sprinkled or patted into the pan. Use your judgement and add the milk if needed.

Press one half of the crust into an 8″ square pan. In a mixing bowl, add the apple pie filling, lemon juice, ground cinnamon and mace. Stir until well combined. Spoon the filling into the pan. Press the remaining coconut mixture over the top of the pie filling. Bake for 20-25 minutes or until the filling is bubbly and the topping golden.

3-Quick Applesauce Crisp

Makes 6 servings

Ingredients

2 cups applesauce

1/ 2 cup light brown sugar

1/ 4 cup raisins

1/ 2 tsp. ground cinnamon

1 cup Bisquick

1/ 2 cup granulated sugar

1/ 4 cup unsalted butter

1/ 4 cup chopped pecans

Directions

Preheat the oven to 375 °. Spray a 9″ cake pan with non stick cooking spray. Add the applesauce, brown sugar, raisins and cinnamon to the cake pan. Stir until well combined.

In a mixing bowl, add the Bisquick, granulated sugar and butter. Using your fingers, work the butter into the biscuit mix and butter. You should have crumbs when the butter is cut in properly. Sprinkle the crumbs over the applesauce in the cake pan. Sprinkle thechopped pecans over the crumbs.

Bake for 30-35 minutes or until the filling is hot and the topping golden brown. Remove the pan from the oven and let the crisp cool for 10 minutes before serving.

We like to eat this with a drizzle of sweetened condensed milk or a scoop of vanilla ice cream.

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