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  • 9servings
  • 50minutes
  • 210calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD
MineralsNatrium, Manganese, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 lb. fresh apricot s, thinly sliced (about 4 cups)

  2. 3/4 cup sugar

  3. 2 Tbsp. MINUTE Tapioca

  4. 2/3 cup water

  5. 3/4 cup flour

  6. 2 Tbsp. sugar

  7. 1 tsp. CALUMET Baking Powder

  8. 1/8 tsp. salt

  9. 1/4 cup (1/2 stick) cold butter or margarine , cut up

  10. 1/3 cup milk

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 375°F. Mix apricots, 3/4 cup sugar and the tapioca in medium saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish; set aside.

  2. MIX flour, 2 Tbsp. sugar, the baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.

  3. BAKE 30 min. or until biscuit topping is golden brown.

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