Quick Fruit Crisp

Name: Quick Fruit Crisp
Ingredients: 1 13-ounce package macaroon cookies; 1 29-ounce can sliced peaches, drained; 1 29-ounce can sliced pears, drained; 1 20-ounce can pineapple chunks, drained; 1 17-ounce can apricots, drained; 2 bananas, peeled, thickly sliced; 2 21-ounce cans cherry pie filling; 3/4 cup pecans; 1/4 cup packed golden brown sugar; 1/4 cup all purpose flour; 1 teaspoon cinnamon; 2 tablespoons (1/4 stick) butter, melted.

12 ingredients

10 steps

Ingredients

1 13-ounce package macaroon cookies
1 29-ounce can sliced peaches, drained
1 29-ounce can sliced pears, drained
1 20-ounce can pineapple chunks, drained
1 17-ounce can apricots, drained
2 bananas, peeled, thickly sliced
2 21-ounce cans cherry pie filling
3/4 cup pecans
1/4 cup packed golden brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
2 tablespoons (1/4 stick) butter, melted.

Directions

1

Preheat oven to 350F.
2

Blend macaroons in processor to coarse crumbs.
3

Spread crumbs on bottom of 13 x 9 x 2-inch glass baking dish.
4

Spoon peaches, pears, pineapple, apricots, and bananas over crumbs.
5

Spoon pie filling over fruit.
6

Process pecans, sugar, flour, and cinnamon in processor until pecans are finely chopped.
7

Add butter.
8

Process until mixture resembles fine meal.
9

Sprinkle over pie filling.
10

Bake crisp until heated through and bubbling at edges, about 1 hour.