Orange Crisp With Coconut Topping

• 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

1. Preheat oven to 375u0b0.
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 375u0b0 for 35 minutes or until crisp is golden and bubbly.

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

Taken from www.myrecipes.com/recipe/orange-crisp-with-coconut-topping (may not work)