Biscuit-Topped Apricot Strawberry Bake

Makes 8
Prep 20 m
Bake 60 m


Fruit Mixture



  1. 1 of 1 Heat oven to 375 degrees F.

Fruit Mixture:

  1. 1 of 2 Mix together the quartered strawberries and cut-up apricots in a 10-inch glass pie plate.
  2. 2 of 2 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.


  1. 1 of 3 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.
  2. 2 of 3 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.
  3. 3 of 3 Bake in 375 degrees F 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.
Nutrition Information for Biscuit-Topped Apricot Strawberry Bake
Servings Per Recipe: 8
Per Serving: 238 mg sodium, 1 g fiber, 6 g Fat, total, 39 g carb., 2 g pro., 218 kcal cal., 3 g sat. fat, 9 mg chol.
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Printed from 07/18/2019