Ingredients
2 cans (15-1/4 ounces each) apricot halves, undrained2 teaspoons quick-cooking tapioca1/3 cup packed brown sugar1 tablespoon butter1 tablespoon lemon juiceDUMPLINGS:1-1/2 cups all-purpose flour1/2 cup sugar2 teaspoons baking powder2 tablespoons cold butter1/2 cup 2% milkTOPPING:1/4 cup packed brown sugar1 tablespoon waterHalf-and-half cream, optional
Preparation
In a large saucepan, combine apricots and tapioca; let stand for 15 minutes. Add the brown sugar, butter and lemon juice. Cook and stir until mixture comes to a full boil. Reduce heat to low; keep warm.
For dumplings, in a large bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Add milk; mix just until combined. Pour warm fruit mixture into an ungreased 9- or 10-in. cast-iron skillet. Drop the batter in 6 mounds onto fruit mixture.
Bake, uncovered, at 425° until a toothpick inserted into a dumpling comes out clean, about 15 minutes. Stir together brown sugar and water; microwave until sugar is dissolved, stirring frequently, about 30 seconds. Spoon over dumplings; bake 5 minutes longer. Serve with cream if desired.
