Ingredients
1
(21-oz.) can peach pie filling
1/2
cup apricot preserves
1/4
teaspoon almond extract
1
cup all-purpose flour
2
tablespoons sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup margarine or butter
2
to 3 tablespoons milk
1
egg
1/2
teaspoon sugar
Preparation
Heat oven to 425°F. In medium saucepan, combine pie filling, preserves and almond extract. Cook over medium-high heat for 2 to 3 minutes or until mixture boils, stirring occasionally. Pour mixture into ungreased 8-inch square pan; spread evenly.
In large bowl, combine flour, 2 tablespoons sugar, baking powder and salt; mix well. With pastry blender or fork, cut in margarine until crumbly.
In small bowl, combine 2 tablespoons milk and egg; beat well. Stir into flour mixture to form a stiff dough, adding additional milk if necessary. Drop dough by spoonfuls evenly over fruit mixture. Sprinkle with 1/2 teaspoon sugar.
Bake at 425°F. for 12 to 17 minutes or until fruit bubbles around edges and topping is golden brown. Serve warm.
