Peach Dumpling Bubble Up
Peach Dumpling Bubble Up features everything you love about peach pies and dumplings, but in a mix and dump dessert form – super easy and so yummy!
FRUITY BUBBLE UP DESSERT
Nothing is quite like a warm and comforting Peach Dumpling Bubble Up. This insanely easy dessert combines tender biscuit dough, juicy peaches and pie filling, drizzled with a sweet glaze. The best part is you can make it year round since it doesn’t rely on using fresh peaches! A can of peach pie filling does the trick!
FREQUENTLY ASKED QUESTIONS:
Of course, if you have some homemade pie filling sitting around to use, then go for it! The whole idea of this recipe is it is supposed to be a fairly quick and easy dessert but you can make this as easy or as complicated as you prefer.
You bet you can, and you can bet that I already have! I love my Blackberry Pie Bubble Up, Apple Pie Bubble Up, Cherry Pie Bubble Up, Blueberry Bubble Up, and of course, of my other savory bubble up recipes.
Nope. You don’t need the sweet glaze.
Serve this bubble up while still warm. Add a scoop of ice cream, top with whipped topping, or some powdered sugar for the ultimate peach bubble up recipe.
Sure, if you want smaller pieces of peaches in your pie filling, you can either chop it up first or place in a food processor until you get your desired sized pieces. They do soften up more as it bakes, so keep that in mind.
This does cook for a longer time than other bubble ups but it is due to all the filling ingredients being on the liquid-y side. So, if you find that your filling is still a little liquidy, or the biscuits in the middle aren’t quite done and the top part of the biscuit pieces are browning too much, you can top with foil while it finishes in the oven.
To reheat do so in the oven covered with foil or in the microwave.
Store leftovers in the fridge, covered in a container for up to 5 days. Or you can freeze leftovers for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- peach pie filling – you can use sugar free pie filling if you prefer.
- light brown sugar – if you are trying to keep this low on the sugar, you could use a sugar substitute here. I believe Trivia and Swerve both make brown sugar substitutes.
- salted butter – it should to be real butter and not margarine.
- vanilla extract – this is optional but I think it gives a depth of flavor to the over all dish.
- ground cinnamon – if you don’t like cinnamon, you can leave it out.
- Pillsbury Grands homestyle biscuits – you can use the flakey biscuits, I just prefer the Homestyle ones. You will need 10 biscuits total so if you can’t find the smaller cans, just know you’ll need 10 biscuits to make this dessert.
HOW TO MAKE PEACH DUMPLING BUBBLE UP
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large bowl, stir together the peach pie filling, brown sugar, melted butter, vanilla, and cinnamon until smooth. Cut the biscuits into 8ths and add to the bowl. Gently fold the biscuits in so everything is coated.
Place the mixture into the prepared baking dish in an even layer. Bake for 45-50 minutes until golden brown on top, the biscuits are cooked through, and it’s bubbly. Place on the counter to cool slightly as you make the glaze.
In a small bowl, whisk together the powdered sugar and milk until smooth. Pour all over the bubble up.
Then serve!
CRAVING MORE RECIPES?
Peach Dumpling Bubble Up
Ingredients
- 21 ounce can peach pie filling
- ½ cup light brown sugar packed
- ¼ cup (½ stick) salted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 (6 ounce) cans Pillsbury Grands homestyle biscuits
- ½ cup powdered sugar
- 1 Tablespoon milk
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the peach pie filling, brown sugar, melted butter, vanilla, and cinnamon until smooth.
- Cut the biscuits into 8ths and add to the bowl.
- Gently fold the biscuits in so everything is coated.
- Place the mixture into the prepared baking dish in an even layer.
- Bake for 45-50 minutes until golden brown on top, the biscuits are cooked through, and it’s bubbly. Place on the counter to cool slightly as you make the glaze.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Pour all over the bubble up and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
