| 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 |
| 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 oz) apricot pie filling |
| 1. | Heat oven to 425°F. In large bowl, mix Bisquick mix, oats, brown sugar, milk and butter until soft dough forms. Drop dough by 6 spoonfuls onto ungreased cookie sheet. Sprinkle with additional brown sugar and oats if desired. |
| 2. | Bake 8 to 10 minutes or until light golden brown. |
| 3. | In 2-quart saucepan, heat pears, cranberries, orange juice and cinnamon to boiling; reduce heat. Simmer uncovered 3 to 4 minutes, stirring occasionally, just until cranberries pop. Stir in pie filling. Split warm shortcakes; fill and top with fruit mixture. |
| Stir 1/4 cup all-purpose flour into Bisquick mix. Drop dough by 9 spoonfuls. Bake 10 to12 minutes. |
|
| Shortcakes make a fun do-it-yourself dessert. Let your family make their own and add as much filling as they like. Don't forget the whipped cream! |
|
| For a change, serve these luscious shortcakes with Easy Caramel-Apple Topping: In 1-quart saucepan, heat 1 cup caramel topping until warm. Stir in 1 medium apple, cut into 1/2-inch pieces. |
Nutrition Information:
440 ( 110); 13g ( 5g, 1g); 15mg; 550mg; 76g ( 5g, 42g); 5g 6%; 10%; 8%; 10% 1 1/2 ; 3 1/2 ; 0 ; 2 1/2 5