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Fruit: Crescent Apple Dessert

Source of Recipe

Judy Taylor (TOH)


List of Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 cup chopped walnuts
3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped

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1/2 cup all-purpose flour
1/2 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped walnuts



Recipe

Unroll crescent dough into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 10 minutes.

Combine the walnuts, sugar, cinnamon and nutmeg; sprinkle over crust. Spread with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in coconut and walnuts. Sprinkle over filling.

Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.

Yield: 12 servings.