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Skillet Caramel Apricot Grunt

Here's an old-fashioned pantry dessert made with items you can easily keep on hand. Mix up a second batch of the dry ingredients for the dumplings to save a few minutes the next time you prepare it. —Shannon Roum, Cudahy, Wisconsin
  • Total Time
    Prep: 20 min. + standing Bake: 20 min.
  • Makes
    8 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
  • DUMPLINGS:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 tablespoons cold butter
  • 1/2 cup whole milk
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • Half-and-half cream, optional

Directions

  • 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.
  • 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.
  • Bake, uncovered, at 425° 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.
Nutrition Facts
1 serving: 336 calories, 5g fat (3g saturated fat), 13mg cholesterol, 170mg sodium, 71g carbohydrate (51g sugars, 2g fiber), 4g protein.

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