Ty Bailey
- Apr 13, 2022
- 4 min read

Cinnamon Sugar Fruit Bubble-Up Recipe

Needing a quick and easy dessert that requires minimal effort? Here's an oven-baked, simple bubble-up that allows for easy exchanges of ingredients for picky eaters.

I live with a bunch of sugar addicts, so without fail, they eventually demand that I bake something for dessert after days of making them eat relatively healthy. This bubble-up recipe is a quick and easy way to appease the sugar-fiending horde without really impacting my usual cooking/cleaning/work schedule.

There are a few things I'd like to address before delving into the recipe though.

Any Fruit Filling Works!

First, I use cherry pie filling for the majority of the times that I bake this for the family. Personally, that's super gross to me, so it's a great deterrent when I'm trying to avoid eating sweets. However, I've also tried making this with apple (so good!), blueberry, and blackberry. As far as I can tell, the fruit filling/topping is completely interchangeable, and every single one has tasted amazing.

With this being the case, I'm just letting you know that you can use pretty much whichever fruit you prefer for the recipe and the yumminess of the completed dish should not be affected. It all bakes the exact same too as long as you used the canned fillings. If you make your own homemade filling, I have no clue how that will affect the cooking process.

Need a Larger Batch? Don't Have the Right Size Baking Dish?

If the current serving size is too small (since I'm basing this on the smaller batch I usually make), you can easily just double the recipe and use a 9x13" baking dish instead. And if you don't have an 8x8" dish for the recipe below, the world will not end if you use a 9x9" dish or something else similar.

Baking is a science, but this recipe is not confined to tight specifics. This is not a dessert that requires any type of skill or effort. However, keep in mind that larger dishes that make the dessert more shallow and spread out will decrease your total cooking time, so you'll need to keep an eye on the dessert while it's in the oven if you really get the proportions of food to baking space thrown off.

Glaze Issues

Regarding the glaze, it's best if you drizzle it over the dessert once it's cooled off, but nothing horrific will happen if you're in a rush and choose to do so sooner. However, it'll look a bit weird since the glaze will pool on top of the spaces between biscuit chunks due to the heat causing it to thin up and slip right off the biscuit quarters themselves. If you want it to look pretty, let the food cool.

For the curious folks, here is photo of what it will look like if you pour glaze over a hot dessert:

It won't be nearly as pretty to look at, but it all tastes the same and it all gets mixed up going in your mouth anyway, so it really doesn't matter unless you're on a mission to impress.

Also, if the 3 tbs. of milk to 1 cup of confectioner's sugar ratio doesn't appear to make your glaze liquidy enough to drizzle properly, feel free to add small amounts of whole milk as needed to make it easier to work with. If you've messed up and made it too soupy, simply add some more powdered sugar until you get the right consistency.

Can You Use Different Types of Biscuits?

Finally, the biscuits. For this recipe, the best biscuits I've found to use are the Great Value Buttermilk Biscuits that are tiny, simple, and the best size and shape for cutting up and spreading along the top of the fruit mix. I've experimented with some other brands, but they just don't bake up the same and cook all the way through properly (unless you're into toasty tops and slimy bottoms). These yield the best and most consistent results.

Also, I strongly recommend against testing out any other variations such as Hawaiian flavored dough—it will make this dessert so sweet that it becomes inedible. Trust me, it sounds like a good idea, but it's just too much. The fruit filling mixture adds plenty enough sweetness, so you need a very basic biscuit to balance it out.