Apple-Coconut Crisp 4 large Granny Smith apples, cored, peeled & coarsely chopped 1/2 cup sweetened flaked coconut 1 tbs flour 1/3 cup brown sugar 1/2 cup butterscotch or caramel ice cream topping 1/2 tsp cinnamon 1/3 cup flour 1/2 cup quick rolled oats 2 tbs butter In a 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 tbs flour, 1/3 cup brown sugar, and cinnamon.
Drizzle 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.