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Apricot & Coconut Crisp

• 1 cup Swanson Organic Extra Virgin Olive Oil (can substitute 3/4 cup Swanson Organic Extra Virgin Coconut Oil and1/4 cup organic butter)
• 1 cup Swanson Fructose
• 1 cup whole wheat flour
• 1 cup Bob's Red Mill Extra Thick Organic Rolled Oats
• 1/2 cup of Swanson Raw Organic Walnuts, chopped
• 1/2 cup Swanson Organic Coconut Shreds

Filling

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 cup Swanson Fructose
• 1/2 teaspoon vanilla
• If you prefer, top with an organic ice cream like "Gotta Have Vanilla" by Stonyfield Farms.

Preheat oven to 375° F. To prepare the crust, mix first four ingredients and press 2/3 of the mixture into the bottom of an 8 x 8 baking pan. Chop apricots and place them with the water in a saucepan; cook over medium heat until the apricots soften, about 15 minutes. Spread the apricots on top of the crust in an even layer. Mix walnuts and coconut into the remaining 1/3 crust mixture and crumble on top of the apricots. Bake for 30 minutes. Cool and cut in 12 pieces.

Place the heavy whipping cream in a chilled bowl and beat with an electric mixer. Add the fructose and vanilla extract slowly while beating the cream until it is stiff and forms peaks. Place a dollop of cream on each piece of the dessert.

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