Fruity Oat Shortcakes

 

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.