Ingredients
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
Preparation
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.
Bake 8 to 10 minutes or until light golden brown.
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.
