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Submitted by: Gloria Robertson from Midland, TX
Originally shared on the web 02/15/2011

2 15-1/4 oz. cans sliced pears in syrup
1 c. sweetened dried cranberries
1/4 c. instant tapioca, uncooked
1 c. applesauce
1/4 t. nutmeg
2 t. cinnamon, divided
1 c. sugar
2 12-oz. tubes refrigerated buttermilk biscuits
1/2 c. butter, melted
Garnish: vanilla ice cream or whipped topping

Pour pears with syrup into a greased 8"x8" baking pan. Sprinkle with cranberries and tapioca; set aside. Combine applesauce with nutmeg and one teaspoon cinnamon. Mix well and spoon over fruit. Bake at 450 degrees for 10 to 20 minutes, until hot and bubbly. Remove from oven; reduce oven temperature to 400 degrees. In a pie plate or shallow dish, combine sugar and remaining cinnamon; mix well. Separate biscuits. Dip each biscuit in butter, then in cinnamon-sugar to coat both sides. Arrange biscuits over fruit. Bake at 400 degrees for 15 to 20 minutes, or until biscuits are golden. Cool about 20 minutes. Serve warm; garnish as desired. Makes 8 servings