Banana-Coconut Apple Crisp

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Banana-Coconut Apple Crisp

Yield: 9 servings


  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 1/3 cup flaked sweetened coconut
  • 7 cups sliced, peeled Rome apples (about 3 pounds)
  • 3/4 cup diced ripe banana
  • 1/4 cup apricot preserves
  • 3 tablespoons orange juice


Preheat oven to 375 degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and both sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in coconut.

Combine apple and remaining ingredients in a bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1-1/2-quart casserole. Sprinkle with crumb mixture. Bake for 45 minutes or until topping is nicely browned.

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