(8 – 10 Servings)
- 1 can (15.25 oz.) apricots, drained
- 2 cans (14-1/2 oz.) cherries, drained
- 1/2 cup sugar
- 2 Tbsp. tapioca
- 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
1 pkg. “JIFFY” Corn Muffin Mix
- 1/2 tsp. orange peel
- 4 Tbsp. margarine or butter, softened
- 1/2 cup milk
- 3 Tbsp. sugar
Preheat oven to 375°F. Grease a 9″ baking pan.
Combine fruit mixture ingredients and set aside. For crumb mixture, combine muffin mix, orange peel and margarine or butter with fork until crumbly. Stir in milk just until moistened. Pour fruit mixture into pan. Sprinkle crumb mixture over fruit. Sprinkle remaining sugar over top. Bake 35 – 40 minutes.
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