Caramel Apricot Grunt

This old-fashioned dessert is perfect for desserts or church socials.


6 servings


2 (15 1/4 ounce) cans apricot halves, undrained
2 teaspoons quick-cooking tapioca
1/3 cup dark brown sugar
1 tablespoon butter or margarine
1 tablespoon lemon juice

Dumplings Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated (white) sugar
2 teaspoons baking powder
2 tablespoons cold butter
1/2 cup milk

Topping Ingredients

1/4 cup dark brown sugar
2 tablespoons water
half-and-half cream, optional


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.

Preheat oven to 425°F (218°C).

For dumplings, in a large bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Add milk; mix just until combine. Pour warm fruit mixture into an ungreased 2-quart baking dish (mixture will be very thick). Drop the batter into six mounds onto fruit mixture.

Cover and bake for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking).

In a small saucepan, bring brown sugar and water to a boil; cook until sugar is dissolved. Spoon over dumplings; bake, uncovered, 5 minutes longer. Serve with cream if desired.

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