QUICK FRUIT CRISP

l l3-oz. package macaroon cookies
l 29-oz. can sliced peaches, drained
l 29 oz. can sliced pears, drained
l 20-oz. can pineapple chunks, drained
l l7 0z. can apricots, drained
2 bananas, peeled thickly sliced
2 21-oz. cans cherry pie filling
3/4 cup pecans
l/4 cup packed golden brown sugar
l/4 cup all purpose flour
l tsp. cinnamon
2 tbsps. butter, melted
Preheat oven 350. Blend macaroons in processor to coarse crumbs. Spread crumbs on bottom of l3x9 glass baking dish. Spoon peaches, pears, pineapple, apricots and bananas over crumbs. Spoon pie filling over fruit. Process pecans, sugar flour & cinnamon in processor until pecans are finely chopped. Add butter. Process until mixture resembles finemeal. Sprinkle over pie filling. Bake crisp until heated through and bubbling at edges, about l hr.
serve with a scoop of vanilla ice cream Serves 12. Bon Appetit