Name: Skillet Caramel Apricot Grunt
Yield: 4 servings
Ingredients: 2 cans (15-1/4 ounces each) apricot halves, undrained; 2 teaspoons quick-cooking tapioca; 1/3 cup packed brown sugar; 1 tablespoon butter; 1 tablespoon lemon juice; 1-1/2 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 2 tablespoons cold butter; 1/2 cup whole milk; 1/4 cup packed brown sugar; 1 tablespoon water; Half-and-half cream, optional

Servings: 4 persons

2 cans (15-1/4 ounces each) apricot halves, undrained
2 teaspoons quick-cooking tapioca
1/3 cup packed brown sugar
1 tablespoon butter
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
2 tablespoons cold butter
1/2 cup whole milk
1/4 cup packed brown sugar
1 tablespoon water
Half-and-half cream, optional

1
In a large saucepan, combine apricots and tapioca; let stand for 15 minutes. Add the brown sugar, butter and lemon juice. Cook and stir until mixture comes to a full boil. Reduce heat to low; keep warm.
2
For dumplings, in a large bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Add milk; mix just until combined. Pour warm fruit mixture into an ungreased 9- or 10-in. cast-iron skillet. Drop the batter in 6 mounds onto fruit mixture.
3
Bake, uncovered, at 425u00b0 until a toothpick inserted into a dumpling comes out clean, about 15 minutes. Stir together brown sugar and water; microwave until sugar is dissolved, stirring frequently, about 30 seconds. Spoon over dumplings; bake 5 minutes longer. Serve with cream if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Skillet Caramel Apricot Grunt

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