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Biscuit-Topped Apricot Strawberry Bake




Source of Recipe


Internet


List of Ingredients




Fruit Mixture:
1 1/2 pints strawberries, hulled, capped and cut in quarters (about 3 1/4 cups)
3 medium-size fresh apricots, halved, pitted and cut into eighths
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon grated orange rind

Topping:
1 1/4 cups all-purpose baking mix
1/4 cup plus 1 teaspoon granulated sugar
1 1/2 teaspoons grated orange rind
1/3 cup milk
2 tablespoons butter, melted


Recipe



1. Heat oven to 375°.

2. Fruit Mixture: Mix together the quartered strawberries and cut-up apricots in a 10-inch glass pie plate.

3. With a fork, mix together the sugar, cornstarch and orange rind in small bowl until well blended. Sprinkle the sugar mixture evenly over the fruit; gently toss together to coat fruit.

4. Topping: Combine the baking mix, the 1/4 cup sugar and orange rind in medium-size bowl until well blended. Stir in the milk and melted butter with a fork until dry ingredients are incorporated.

5. Using rounded measuring tablespoonfuls, drop about 8 mounds of dough in circle onto fruit, about 1 inch in from edge of pie plate; leave opening in center so fruit shows. Sprinkle dough with remaining 1 teaspoon sugar. Place plate on baking sheet to catch any drips.

6. Bake in 375° oven 1 hour, until biscuits are browned and fruit is bubbly in center. If topping begins to brown too much, cover with foil. Let cool 30 minutes before serving.