Orange Crisp with Coconut Topping

Before anything else tonight, a shout-out to my friend Jon, who reads my blog even though he's not vegan! John, you're the best and go easy on the sriracha shots :)

Anyway, this warm dessert is perfect for a cold night. Peel and section 3 large navel oranges, squeezing the juice from each section over a large bowl. Reserve 2 tablespoons of the juice and discard the rest. Combine the orange juice with 2 and 1/4 teaspoons uncooked tapioca and one and a half teaspoons Grand Marnier liqueur. Add the orange sections, stirring gently, and let stand for 20 minutes (stir occasionally).

Meanwhile, make the topping: spoon 1/3 cup all-purpose flour into a measuring cup and level with a knife. Transfer to a bowl and add 1/3 cup raw sugar and 1/4 tsp. salt. Cut in 2 tablespoons of vegan butter (such as Earth Balance) until the mixture looks like coarse crumbs - the recipe suggests using a pastry blender, but if you don't have one, I find that the back of a fork works quite well. Add 1/3 cup coconut and stir to combine.

Transfer the orange mixture to either an 8x8 inch baking dish or a one-quart baking dish coated with cooking spray (I used the former). Sprinkle with the topping. Bake at 375 degrees for 35 minutes until the crisp is golden and bubbly. Divide into 4 servings of 240 calories and yum!

Cost:
navel oranges $4.06
tapioca $2.69
all-purpose flour $4.69