Apricot Dumplings

Canned apricots make this recipe a breeze to make.

Apricot Dumplings


Apricot Syrup

  • Syrup drained from apricots
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon


  • 2 cups buttermilk biscuit mix
  • 2 tablespoons granulated sugar
  • 2/3 cup milk


  • 1 (1 pound 14 ounce) can apricot halves
  • 2 tablespoons granulated sugar
  • 2 teaspoons grated orange peel
  • 2 tablespoons butter


  1. Apricot Syrup: Combine apricot syrup with honey and cinnamon. Bring to a boil.
  2. Crust: Combine biscuit mix and sugar. Add milk all at once and stir to a soft dough. Beat vigorously 20 strokes. Place on a floured board and knead 8 to 10 times. Roll in a 15 x 10-inch rectangle and cut in 6 (5-inch) squares. (Dough will be soft.)
  3. Filling: Place 3 drained apricot halves in center of each square. Sprinkle 1 teaspoon sugar and a little grated orange peel over apricots on each square; dot with butter. Pull corners of square over apricots and press seams to seal. Carefully place dumplings, seams up, in baking pan.
  4. Bake at 375 degrees F for about 25 minutes or until lightly browned.
  5. Serve in bowls with syrup. Garnish with remaining apricots. Pass a pitcher of cream or top with ice cream.

Yield: 6 dumplings | 1 cup Apricot Syrup