Terrific with a scoop of vanilla frozen yogurt.
Recipe information
Yield
Makes 12 servings
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.
Preparation
Step 1
Preheat oven to 350°F. Blend macaroons in processor to coarse crumbs. Spread crumbs on bottom of 13 x 9 x 2-inch glass baking dish. Spoon peaches, pears, pineapple, apricots, and bananas over crumbs. Spoon pie filling over fruit. Process pecans, sugar, flour, and cinnamon in processor until pecans are finely chopped. Add butter. Process until mixture resembles fine meal. Sprinkle over pie filling.
Step 2
Bake crisp until heated through and bubbling at edges, about 1 hour.
