Orange Crisp with Coconut Topping

Orange Crisp with Coconut Topping Recipe
Randy Mayor; Katie Stoddard
The blend of juicy oranges and buttery coconut topping provides a holiday combination that you'll make again and again. Use a shallow baking dish to distribute the topping better.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 31 %
Fat 7.9 g
Satfat 5.3 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 40 g
Fiber 2.5 g
Cholesterol 15 mg
Iron 0.7 mg
Sodium 221 mg
Calcium 38 mg

Ingredients

Filling:
6 large navel oranges
1 1/2 tablespoons uncooked quick-cooking tapioca
1 tablespoon Grand Marnier (orange-flavored liqueur)
Cooking spray
Topping:
2/3 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
2/3 cup flaked sweetened coconut

Preparation

Preheat oven to 375°.

To prepare filling, peel and section oranges over a large bowl, reserving 1/4 cup juice. Add tapioca and liqueur to reserved 1/4 cup juice; stir until well blended. Add orange sections, and stir gently. Let stand 20 minutes, stirring occasionally.

Place filling in an 11 x 7-inch baking dish or shallow two-quart baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add coconut; toss well. Sprinkle topping evenly over filling. Bake at 375° for 35 minutes or until crisp is golden and bubbly.

Note:

Jennifer Martinkus,

November 2004
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