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Desserts

Apricot Cobbler

Apricot Cobbler recipe
photo by:kraft
made it with fresh apricots. so good
posted by
danlou01
on 7/17/2012
time
prep:
20 min
total:
50 min
servings
total:
9 servings
Magazine Acquisition

What You Need

1-1/2
lb.  fresh apricots, thinly sliced (about 4 cups)
3/4
cup  sugar
2
Tbsp.  MINUTE Tapioca
2/3
cup  water
3/4
cup  flour
2
Tbsp.  sugar
1
tsp.  CALUMET Baking Powder
1/8
tsp.  salt
1/4
cup  (1/2 stick) cold butter or margarine, cut up
1/3
cup  milk

Make It

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.

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.

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

Kraft Kitchens Tips

Special Extra
Top each serving with 2 Tbsp. thawed COOL WHIP LITE Whipped Topping or a small scoop of low-fat vanilla ice cream.
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