Orange Crisp with Coconut Topping


6 large navel oranges
1-1/2 Tbsp. uncooked quick cooking tapioca
1 Tbsp. Grand Marnier (orange flavored liqueur)
Cooking spray


2/3 cup all-purpose flour
2/3 cup sugar
1/2 tsp. salt
1/4 cup chilled butter, cut into small pieces
2/3 cup flaked sweetened coconut

Preheat oven to 375*F.

To prepare filling, peel and section oranges over a large bowl, reserving 1/4 cup orange juice. Add tapioca and liqueur to reserved 1/4 cup orange juice, stir until well blended. Add orange sections and stir gently. Let stand 20 minutes, stirring occasionally.

Place filling in an 11x7" baking dish coated with cooking spray.

To prepare topping, combine flour , sugar and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender until the mixture resembles coarse meal. Add coconut, toss well. Sprinkle topping evenly over filling.

Bake for 35 minutes or until crisp is golden and bubbly.

Yield 8 servings