You can’t go wrong with shortcakes, especially when they combine juicy pears, cranberries and apricots. The added touch of oatmeal gives these scrumptious shortcakes a healthy benefit.
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.