Orange Crisp with Coconut Topping

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

1. Preheat oven to 375°.
2. 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.
3. Place filling in an 11 x 7-inch baking dish or shallow two-quart baking dish coated with cooking spray.
4. 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.