These tropical cobbler cups with flaky coconut and a buttery crumb topping are a delicious way to use canned fruit.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 25 MIN. • MAKES:4 SERVINGS
3 cans (15 ounces each) reduced-sugar apricot halves, drained
2 tablespoons brown sugar
1/2 teaspoon ground ginger
TOPPING
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons quick-cooking oats
2 tablespoons flaked coconut
1/4 cup cold butter, cubed
1. Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes.
2. In a bowl, combine the flour, brown sugar, oats and coconut. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the apricots.
3. Bake 15 minutes or until filling is bubbly and top is golden brown.
NOTE Crisp may be baked in a greased 8-in.-square baking dish 23-25 minutes.