Here is the apple version of my Cherry Coconut Crisp. I cut back on the cinnamon in the topping because of the cinnamon in the filling. You can decide that for yourself if you want to cut back on the cinnamon.
Easy Apple Coconut Crisp
1 can(s) (21 ounce) APPLE PIE FILLING
1/2 cup(s) FLOUR
1/2 cup(s) BROWN SUGAR; Light Or Brown, Packed.
1/2 teaspoon(s) CINNAMON
3 tablespoon(s) MARGARINE; Cold.
1/3 cup(s) COCONUT; Flaked.
Pour pie filling into a greased 8 or 9 inch pie plate.
In a bowl, add flour, sugar and cinnamon and mix well.
Add margarine and blend with pastry blender or fork until small crumbs appear.
Stir in coconut.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 25 to 30 minutes or until brown on top.
Serve with Vanilla Ice Cream or Cool Whip if desired.