FRUITY OAT SHORTCAKES

Fruity Oat Shortcakes image

Who says shortcake is just for summer and strawberries? We've fused it with fall and the great flavors of a warm fruit pie.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 440, Carbohydrate 76 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 42 g, TransFat 1 g