Skillet Caramel Apricot Grunt

• 2 cans (15-1/4 ounces each) apricot halves, undrained
• 2 teaspoons quick-cooking tapioca
• 1/3 cup packed brown sugar
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 tablespoons cold butter
• 1/2 cup whole milk
• 1/4 cup packed brown sugar
• 1 tablespoon water
• Half-and-half cream, optional

1. In a large saucepan, combine apricots and tapioca; let stand for 15 minutes. Add the brown sugar, butter and lemon juice. Cook and stir until mixture comes to a full boil. Reduce heat to low; keep warm.
2. For dumplings, in a large bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Add milk; mix just until combined. Pour warm fruit mixture into an ungreased 9- or 10-in. cast-iron skillet. Drop the batter in 6 mounds onto fruit mixture.
3. Bake, uncovered, at 425u0b0 until a toothpick inserted into a dumpling comes out clean, about 15 minutes. Stir together brown sugar and water; microwave until sugar is dissolved, stirring frequently, about 30 seconds. Spoon over dumplings; bake 5 minutes longer. Serve with cream if desired.

apricot halves, tapioca, brown sugar, butter, lemon juice, flour, sugar, baking powder, cold butter, milk, brown sugar, water, cream

Taken from www.tasteofhome.com/recipes/skillet-caramel-apricot-grunt/ (may not work)