7 cups sliced, peeled Rome apples (about 3 pounds)
3/4 cup diced ripe banana
1/4 cup apricot preserves
3 tablespoons orange juice
Preheat oven to 375 degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and both sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in coconut.
Combine apple and remaining ingredients in a bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1-1/2-quart casserole. Sprinkle with crumb mixture. Bake for 45 minutes or until topping is nicely browned.
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