No Crust Fruit Cobbler - cooking recipe

Ingredients

20 ounces canned pineapple
20 ounces canned cherry pie filling
28 ounces canned peaches
20 ounces canned apricots
1/4 cup brown sugar
1/4 cup orange juice
1/2 cup chopped walnuts
toasted coconut

Preparation

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.
Top with toasted coconuts, if desired.