Skillet Caramel Apricot Grunt

Name: Skillet Caramel Apricot Grunt
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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 milk; TOPPING:; 1/4 cup packed brown sugar; 1 tablespoon water; Half-and-half cream, optional

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

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.