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.