ORANGE AND COCONUT CRISP

This easy baked dessert consists of an orange filling and a sweet coconut crust. Serve it warm with vanilla ice cream.

Yield: Serves 8.

ORANGE AND COCONUT CRISP

Ingredients

  • 2/3 cup all-purpose flour
  • 2/3 cup packed golden brown sugar
  • 1/4 tsp salt
  • 1/4 cup salted butter, chilled and cubed
  • 2/3 cup sweetened flaked coconut
  • 6 large navel oranges
  • 2 tbsp granulated sugar
  • 2 tbsp quick-cooking tapioca
  • 2 tbsp orange liqueur

Directions

  1. Preheat oven to 350°F.
  2. To prepare topping, combine flour, brown sugar and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Stir in coconut; set aside.
  3. Peel oranges, removing white pith. Cut between membranes to release orange segments; there should be about 6 cups.
  4. Combine orange segments, sugar, tapioca and liqueur.
  5. Spoon into a greased 7x11 inch baking dish. Sprinkle with topping.
  6. Bake until juices are thick and bubbly and topping is golden, about 35 minutes. Serve warm.
Nutritional analysis per serving: 271 calories, 8 g fat, 2.3 g protein, 48.6 g carbohydrate, 2.2 g fiber, 145 mg sodium