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Apricot Orange Cobbler

1 (1 pound, 14 ounce) can - apricot halves
3/4 cup - orange sections
1/2 teaspoon - grated orange rind
1/4 cup - sugar
2 tablespoons - corn starch
1/3 cup - light cream or milk
2 tablespoons - butter, melted
2 teaspoons - sugar


Drain apricot halves, reserving syrup. Arrange apricot halves and orange sections in bottom of 8x8x2 inch baking dish. Sprinkle with orange rind. Combine 1/4 cup sugar and corn starch in medium saucepan. Stir in reserved syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil and boils 1 minute. Pour corn starch mixture over fruit. Heat in 400° oven while preparing biscuit topping. Combine Presto, cream and butter. Stir just until moistened. Drop by tablespoon onto hot fruit. Sprinkle with 2 teaspoons sugar. Continue baking 20 to 25 minutes or until golden. Serve warm with ice cream.


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