• 3 medium-ripe bananas,
  • sliced 1/2 inch thick
  • 1 20-ounce can pineapple chunks, drained, reserving
  • 1/4 cup juice 2 tablespoons apricot preserves
  • Topping: 1/2 cup large-flake rolled oats
  • 1/2 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup sweetened flaked coconut
  • 1/4 cup butter, cut into small pieces
  1. Preheat the oven to 400 degrees F. Gently mix the banana and pineapple in a shallow 1 1/2-quart glass baking dish. Stir the apricot preserves into the 1/4 cup of reserved pineapple juice and pour this over the fruit mixture. To prepare the topping, mix the rolled oats, sugar, flour and coconut in a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Sprinkle over the fruit mixture. Bake for 15 - 20 minutes or until the topping is lightly browned and the juices bubble up. Serve hot. Yield: 6 servings.