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 TimePrep: 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 whole milk
- 1/4 cup packed brown sugar
- 1 tablespoon 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 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.