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Cape May Hotels

PINEAPPLE-BANANA CRISP

2 cans pineapple chunks in juice
6 bananas, cut into chunks
½ cup reserved pineapple juice
4 tbsp. apricot preserves 

Topping:

2 cups oatmeal
l cup brown sugar
2/3 cup chopped walnuts
2/3 cup coconut
1 tsp cinnamon
½ cup butter, melted

Drain pineapple chunks, reserving ½ cup of the juice.  Place pineapple and banana chunks in a baking dish.  Mix juice and preserves in a measuring cup and heat in the microwave until preserves are melted.  Pour this mixture over the fruits.

Mix together the topping ingredients and spread over top of casserole.  Bake @ 325 or 350 for approximately 30 minutes. (The day before – mix all topping ingredients except for butter and leave out on the counter in a covered bowl for completion in the morning.)