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Apple Coconut Crescent Dessert: The Sleeper Dessert

Some recipes surprise you. The ingredients sound good. You think, yeah, I bet that will be tasty. You take a chance and after it is baked up it looks ok. But when you present it with several desserts it might not be the first picked. It isn’t that it looks bad, it just doesn’t grab your attention. Perhaps you decide to try it anyway and then….shut the front door! You realize the dessert is really amazing and you wonder how you didn’t realize that it would be before tasting it.

It is what I like to call, “the sleeper dessert”. You have no idea what you have until you taste it and WHAM! The flavors hit and you discover you just can’t get enough. You find yourself wondering if you should keep this info to yourself so you get more of it. But no, you have to tell others, if only to keep from getting a bad stomachache because you could eat the whole pan in one sitting.

Yeah, that is this dessert.

Trust me.


Yield: 12 servings

1 tube (8 ounces) refrigerated crescent rolls (or seamless crescents)
1 cup chopped walnuts or pecans
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped walnuts or pecans


Preheat oven to 375°.

Spread crescents onto an ungreased 13-in. x 9-in. baking pan. Seal the seams or go the easy route and use a seamless dough sheet.  Bake for 10 minutes.

Stir together walnuts (or pecans), sugar, cinnamon and nutmeg. Sprinkle over cooked crust. Drop pie filling by spoonfuls and spread over crust.

In a small bowl stir together flour and brown sugar.

Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.

Add coconut and walnuts (or pecans) to mixture and combine. Sprinkle over apple pie filling.

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



You can find this recipe [1] and more at Taste of Home.