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.
6 large navel oranges
1 1/2 tablespoons uncooked quick-cooking tapioca
1 tablespoon Grand Marnier (orange-flavored liqueur)
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
How to Make It
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.