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Apple Coconut Crisp

Apple Coconut Crisp

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

Apple Coconut Crisp


Servings: 24

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


  1. 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.
  2. 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.
  3. 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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