Biscuit-Topped Apricot Strawberry Bake

Biscuit-Topped Apricot Strawberry Bake
Servings: 8 Prep 20 mins Bake 375°F 1 hr


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

Make It

1. Heat oven to 375 degrees F.

Fruit Mixture:

2. 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. 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 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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 218, Fat, total (g): 6, chol. (mg): 9, sat. fat (g): 3, carb. (g): 39, fiber (g): 1, pro. (g): 2, sodium (mg): 238, Percent Daily Values are based on a 2,000 calorie diet.