Orange Crisp With Coconut Topping

• Filling:
• 6 large navel oranges
• 1 1/2 Tbsp quick tapioca
• 1 Tbsp Grand Marnier
• Cooking spray
• Topping:
• 2/3 cup flour
• 2/3 cup sugar
• 1/2 tsp salt
• 1/4 cup chilled butter, in small pieces
• 2/3 cup flaked sweetened coconut

1. 1. Preheat oven to 375.
2. 2. Peel and section oranges over a large bowl, reserving 1/4 cup juice. Add tapioca and liqueur to juice, stir till blended. Add orange sections, stir gently. Let stand 20 min, stirring occasionally.
3. 3. Place filling in an 11 x 7-inch baking dish coated with cooking spray.
4. 4.Combine flour, sugar and salt in large bowl. Cut in butter. Add coconut, toss well. Sprinkle topping evenly over filling. Bake at 375 for 35 minutes till crisp and bubbly.

filling, oranges, tapioca, grand marnier, cooking spray, topping, flour, sugar, salt, chilled butter, coconut

Taken from www.epicurious.com/recipes/member/views/orange-crisp-with-coconut-topping-51706671 (may not work)