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Desserts - Biscuit-Topped Apricot-Strawberry Bake

  • 11/2 pints strawberries, quartered
  • 3 medium fresh apricots, halved and sliced into eighths
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon grated orange rind
  • Topping:
  • 11/4 cups Bisquick
  • 1/4 cup plus 1 teaspoon sugar
  • 11/2 teaspoons grated orange rind
  • 1/3 cup milk
  • 2 tablespoons butter, melted

Preheat oven to 375ยบ. Mix fruits and place in 10-inch pie pan. With a fork, mix together the sugar, cornstarch, and orange rind; sprinkle over fruit. Toss to coat.
To make topping, combine Bisquick, 1/4 cup sugar, and orange rind in a bowl. Stir in milk and butter. Drop eight mounds of dough in circle on fruit, about 1 inch from edge of pan. Sprinkle dough with 1 teaspoon sugar. Place in oven on a cookie sheet and bake for one hour.
Submitted By: Evelyn Holmes Gabel
Greene Farmers Co-op
Number of Servings: 0
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