Apple and Coconut Crisp

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4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)

1/2 cup sweetened flaked coconut

1 tablespoon flour

1/3 cup brown sugar

1/2 cup butterscotch or caramel ice cream topping (fat- free is fine)

1/2 teaspoon cinnamon

1/3 cup flour

1/2 cup quick rolled oats

2 tablespoons butter or margarine

In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.