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Apricot-Cranberry Shortcakes

Source of Recipe

Betty Crocker


Recipe Introduction

Who says shortcake is just for summer and strawberries? We've fused it with fall and the great flavors of a warm fruit pie.

List of Ingredients

2 cups Original Bisquick® mix
1/3 cup quick-cooking oats
3 tablespoons packed brown sugar
1/2 cup milk
3 tablespoons butter or margarine, melted
Apricot-Cranberry Filling (below)






Recipe

1. Heat oven to 425ºF. Mix Bisquick, oats, brown sugar, milk and butter until soft dough forms.
2. Drop dough by 6 spoonfuls onto ungreased cookie sheet. Sprinkle with additional brown sugar and oats if desired.
3. Bake 8 to 10 minutes or until light brown. Make Apricot-Cranberry Filling. Split warm shortcakes; fill and top with filling.

Apricot-Cranberry Filling


2 medium firm pears, peeled and cut into 1-inch pieces
1 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 teaspoon ground cinnamon
1 can (21 ounces) apricot pie filling



Heat pears, cranberries, orange juice and cinnamon to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 3 to 4 minutes, stirring occasionally, just until cranberries pop. Stir in pie filling.