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Caramel Apricot Grunt

 Caramel Apricot Grunt
Meet the Cook: The "guinea pig" for my cooking is my husband. But this recipe is one we enjoyed at my grandmother's house. It's perfect for dessert or church socials. -Shari Dore, Brantford, Ontario
6 ServingsPrep: 20 min. + standing Bake: 20 min.


  • 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 milk
  • 1/4 cup packed brown sugar
  • 2 tablespoons water
  • Half-and-half cream, optional


  • 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
  • combine. Pour warm fruit mixture into an ungreased 2-qt. baking dish
  • (mixture will be very thick). Drop the batter into six mounds onto
  • fruit mixture.

2 of 2

Caramel Apricot Grunt (continued)

Directions (continued)

  • Cover and bake at 425° for 15 minutes or until a toothpick
  • inserted into a dumpling comes out clean (do not lift the cover
  • while baking).
  • In a small saucepan, bring brown sugar and water to a boil; cook
  • until sugar is dissolved. Spoon over dumplings; bake, uncovered, 5
  • minutes longer. Serve with cream if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 386 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 213 mg sodium, 79 g carbohydrate, 2 g fiber, 4 g protein.