Combine 1/4 cup (60 mL) sugar, cornstarch and cinnamon in medium bowl. Toss with apples, pears and apricots. Spoon into 2½-quart (2.5 L) or 9-in. (23 cm) square baking dish, then drizzle with orange juice and water. Bake uncovered 20 minutes.
Mix flour, remaining 2 Tbsp. (30 mL.) sugar, baking powder, baking soda and salt in medium bowl. Cut in Becel® Light margarine with pastry blender or two knives until mixture is size of coarse crumbs; set aside. Combine yogurt with orange peel. Stir into flour mixture just until moistened. Drop 8 mounds with large spoon onto fruit. Bake an additional 20 minutes or until golden brown. Serve warm.