Skillet Caramel Apricot Grunt Recipe

Skillet Caramel Apricot Grunt Recipe
Skillet Caramel Apricot Grunt Recipe photo by Taste of Home
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Skillet Caramel Apricot Grunt Recipe

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—Shannon Roum, Milwaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 20 min.

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 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 into six mounds onto fruit mixture.
Bake, uncovered, at 425° for 15 minutes or until a toothpick inserted into a dumpling comes out clean. Stir together brown sugar and water; microwave 30 seconds or until sugar is dissolved, stirring frequently. Spoon over dumplings; bake 5 minutes longer. Serve with cream if desired. Yield: 8 servings.
Originally published as Skillet Caramel Apricot Grunt in Cast Iron 2017

Nutritional Facts

1 serving: 336 calories, 5g fat (3g saturated fat), 13mg cholesterol, 170mg sodium, 71g carbohydrate (51g sugars, 2g fiber), 4g protein.

Popular Videos

  • 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 milk
  • TOPPING:
  • 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 into six mounds onto fruit mixture.
  3. Bake, uncovered, at 425° for 15 minutes or until a toothpick inserted into a dumpling comes out clean. Stir together brown sugar and water; microwave 30 seconds or until sugar is dissolved, stirring frequently. Spoon over dumplings; bake 5 minutes longer. Serve with cream if desired. Yield: 8 servings.
Originally published as Skillet Caramel Apricot Grunt in Cast Iron 2017

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