Cobbler Topping: Apricot Dumplings

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    dumplings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

For a change, combine canned apricots and peaches in these dumplings

Ingredients

Crust

  • 2 c. biscuit mix
  • 2 tblsp. sugar
  • c. milk

Filling

  • 1 (1 lb. 14 oz.) can apricot halves
  • 2 tblsp. sugar
  • 2 tsp. grated orange peel
  • 2 tblsp. butter
  • Apricot Syrup

Method

Crust

Combine biscuit mix and sugar. Add milk all at once and stir to a soft dough. Beat vigorously 20 strokes. Place on a floured board and knead 8 to 10 times. Roll in a 15" X 10" rectangle and cut in 6 (5") squares. (Dough will be soft.)

Filling

Place 3 drained apricot halves in center of each square. Sprinkle 1 tsp. sugar and a little grated orange peel over apricots on each square; dot with butter. Pull comers of squares over apricots and press seams to seal. Carefully place dumplings, seams up, in baking pan; Bake in moderate oven (375°F.) about 25 minutes, or until lightly browned.

  • Serve in bowls, spooning Apricot Syrup over each serving. Garnish with any remaining apricots. Pass a pitcher of cream or top with vanilla ice cream.