Crescent Streusel Apple Dessert

I make this using my own crescent dough but refrigerated will work just fine and makes the recipe a snap to prepare, blueberry pie filling also works well

Taste Tester Notes; if you are baking this in an 11 x 7-inch baking dish reduce the sugar/cinnamon/nutmeg amount to half, the crescent dough will fit in perfectly into that size baking dish but you will really need to stretch it out for a 13 x 9 pan, you may also want to use 2 cans of pie filling for the 13 x 9 pan

The walnuts are only optional this is still wonderful without them!

Servings 12

Ingredients:

1 (8 ounce) tube refrigerated crescent rolls

3/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 (21 ounce) can apple pie filling (coarsely chop the apple slices)

TOPPING:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup cold butter, cut into small cubes

1 cup flaked sweetened coconut

1/3 cup chopped walnuts, optional

Instructions:———————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Lightly grease a 13 x 9-inch baking pan (this may also be baked in an 11 x 7-inch baking pan).

Unroll the crescent dough in baking dish and seal all perforations.

Bake for 10 minutes.

Meanwhile in a bowl combine  3/4 cup sugar, cinnamon and nutmeg; sprinkle over the crust, then spoon the pie filling over the top (the pie filling does not have to cover completely).

In a small bowl combine the flour with brown sugar; using fingers mix in the cold butter until mixture resembles coarse crumbs, then stir in coconut (and the walnuts if using).

Sprinkle  the coconut mixture evenly over the filling.

Bake for 18-22 minutes or until golden brown.

Cool on a wire rack.

Related posts:

Apple Cinnamon Streusel Muffins

Apple Cheesecake Streusel Bars

Apple Streusel Cake

Crescent Macaroon Bars

Easy Glazed Honey and Walnut Crescent Squares

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