3/4 c. apricot nectar or apple
2 Tbsp. cornstarch
1/8 tsp. ground cinnamon
3/4 c. seedless grapes
3 Tbsp. sugar
2 Tbsp. milk
3 Tbsp. granola, crushed
1/2 tsp. ground cinnamon
3/4 c. packaged biscuit mix
vanilla ice cream (optional)
In a 1 or 1 1/2 quart casserole, stir together the
nectar or juice, cornstarch and 1/8 teaspoon cinnamon.
Microcook, uncovered, on 100% power (High) 2 to 2 1/2 minutes
or until bubbly, stirring every 30 seconds. Peel and core
pears. Finely chop enough pears to make 1/4 cup. Slice
remaining pears. Stir the sliced pears, grapes and peaches
into sauce. Microcook, uncovered, for 2 to 4 minutes or until
fruit is almost tender and mixture is bubbly.
Meanwhile for dumplings, stir together the biscuit mix,
sugar and chopped pear. Stir in the milk, stirring just until
moistened. Dollop 6 mounds on the mixture around edge of the
hot fruit. Cook, uncovered, on 70% power (Medium-high) for 4
to 7 minutes or until dumplings are set, rotating dish halfway
through cooking. Combine granola and remaining cinnamon.
Sprinkle over dumplings. Serve cobbler warm with ice cream.
Conventional directions: In saucepan combine the
nectar, cornstarch and 1/8 teaspoon cinnamon. Cook and stir
until bubbly. Peel and core pears; finely chop enough pears to
make 1/4 cup. Slice remaining pear. Stir sliced pears, grapes
and peaches into sauce. Spoon mixture into 1 or 1 1/2 quart
casserole. Bake, covered, in a 350 degrees oven 20 minutes. Prepare
dumpling batter as directed. Dollop mixture atop fruit mix-
ture. Bake, uncovered, 15 minutes more or until dumplings are
done. Combine granola and remaining cinnamon; sprinkle over
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