Citrus Coconut Cobbler

1/4 c. honey
1 T. cornstarch
1 t. vanilla extract
1/4 t. ground ginger
6  navel oranges, peeled, seeded, and sectioned
2 pink or red grapefruit, peeled, seeded, and sectioned
1 c. all-purpose flour
1-1/2 t. baking powder
1/4 c. crystallized ginger, finely chopped
1/4 c. sweetened shredded coconut
1/8 t. salt
4 T. cold butter, cut up
1/3 c. unsweetened light coconut milk
1 egg, lightly beaten

Preheat oven to 400 degrees. Grease a 2-quart square baking dish with butter; set aside. In a medium saucepan over low heat, stir together honey, cornstarch, vanilla extract, and ground ginger. Gently stir in orange and grapefruit sections. Keep the filling hot.

In the bowl of a food processor, pulse the flour, baking powder, crystallized ginger, coconut, and salt until combined. Add the butter, coconut milk, and egg, and pulse just until combined. Add an additional tablespoon of coconut milk if necessary for dough to come together.

Spoon hot filling into prepared baking dish. Drop topping in nine mounds on the top. Bake 20-25 min. or until a wooden toothpick inserted in the topping comes out clean. Serve warm.

9 servings.

Adapted from Grape magazine, Winter 2015.