Lucky Leaf
Apple Coconut Crisp

This classic crisp is given an exotic twist by using unsweetened shredded coconut in the topping.


3 cups all-purpose flour
1 cup butter, melted
3 cups shredded unsweetened coconut
2 1/4 cups dry bread crumbs
2 cups brown sugar
1 1/2 tsp. baking soda
2 qt. (about 72 oz.) LUCKY LEAF Apple Pie Filling**


In bowl combine flour and melt butter until well mixed. Stir in coconut, crumbs, brown sugar and baking soda and mix thoroughly to make a crumbly mixture.
Pat half coconut crumb mixture into bottom of a greased full-size steamtable pan. Spread apple pie filling evenly over top of crumbs. Spread remaining coconut crumb mixture over top of apples.
Bake in 350°F oven for 40-50 minutes or until bubbling and browned on top. Remove from heat and let stand at least 15 minutes before serving.

4. Serve 1/2-cup scoop of crisp topped with 1/2 cup whipped cream or ice cream. May be served hot or at room temperature.
**LUCKY LEAF/MUSSELMAN'S Lemon, Peach or Blueberry or LUCKY LEAF Pineapple or Cherry Pie Filling can be substituted for Apple Pie Filling.

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