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“THis is yummy. It has the texture of a cobbler filling but not crust The size of the cans of fruit isn't to important, the mixture you put in the pan shouldn't be to wet. The nuts are a must as they add texture that 's is missing from the crust, but actually the crust isn't all that important in this recipe.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 20 ounces canned pineapple
  • 20 ounces canned cherry pie filling
  • 28 ounces canned peaches
  • 20 ounces canned apricots
  • 14 cup brown sugar
  • 14 cup orange juice
  • 12 cup chopped walnuts
  • toasted coconut

Directions

  1. Drain pineapple, peaches and apricots well. Combine with cherry pie filling sugar and juice. Bake in a 7x11 for a thicker casserole or a 9x13 for a thinner casserole. Top with walnuts or other nuts. Bake 350 degrees for 1 hour.
  2. Top with toasted coconuts, if desired.

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