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Randy Mayor; Katie Stoddard Photo by: Randy Mayor; Katie Stoddard

Orange Crisp with Coconut Topping

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.

Cooking Light NOVEMBER 2004

  • Yield: 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 31%
  • Fat: 7.9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 40g
  • Fiber: 2.5g
  • Cholesterol: 15mg
  • Iron: 0.7mg
  • Sodium: 221mg
  • Calcium: 38mg

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Orange Crisp with Coconut Topping recipe