3 New Bubble UP Desserts

Ingredients

• 1 can Cherry Pie Filling (16‑ounce Walmart brand, no need to drain)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Almond Extract
• 1 can Buttermilk Biscuits (16‑ounce Walmart brand; cut into bite‑size pieces)
• 0.5 cup Confectioners Sugar
• 1 tablespoon Milk (Can use dairy milk or almond milk for dairy‑free)

Instructions

1. Preheat Oven

   Set the oven to 365°F and let it heat while you prepare the other ingredients.

   Time: PT5M

   Temperature: 365°F

2. Prepare Baking Dish

   Spray a 9×13‑inch baking dish generously with cooking spray and set aside.

   Time: PT2M

3. Flavor the Cherry Filling

   In a mixing bowl, combine the whole can of cherry pie filling with 1 tsp cinnamon and 1 tsp almond extract. Stir until evenly blended.

   Time: PT3M

4. Cut the Biscuits

   Open the biscuit can and cut the biscuits into bite‑size pieces using kitchen scissors or a sharp knife.

   Time: PT7M

5. Combine Biscuits and Filling

   Add the biscuit pieces to the cherry mixture. Gently fold until the biscuits are coated but try not to mash them into a single mass.

   Time: PT5M

6. Transfer to Pan

   Spread the biscuit‑and‑cherry mixture evenly in the prepared 9×13 dish.

   Time: PT2M

7. Bake

   Place the dish in the preheated oven and bake uncovered for 25–30 minutes, or until the biscuit tops turn golden brown.

   Time: PT30M

   Temperature: 365°F

8. Prepare Glaze

   While the dessert bakes, whisk together 0.5 cup confectioners sugar with 1 Tbsp milk (or almond milk) until smooth.

   Time: PT3M

9. Glaze the Dessert

   Remove the pan from the oven and immediately drizzle the glaze over the hot biscuit‑cherry layer.

   Time: PT2M

10. Cool Slightly

    Allow the dessert to rest for about 10 minutes before serving so the glaze sets.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

2 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cherry Pie Filling: Fresh sweet cherries with a thickener, Other canned cherry pie fillings
• Instead of Ground Cinnamon: Ground nutmeg (half amount), Pumpkin pie spice (half amount)
• Instead of Almond Extract: Vanilla extract (1½ tsp), Almond flavoring
• Instead of Buttermilk Biscuits: Store‑bought biscuit dough, Homemade drop biscuits
• Instead of Confectioners Sugar: Powdered sugar, DIY powdered sugar (granulated blended)
• Instead of Milk: Almond milk, Soy milk, Water (will be less rich)

Equipment Needed

• 9×13 Baking Dish
• Cooking Spray
• Mixing Bowl
• Spatula or Wooden Spoon
• Scissors or Sharp Knife
• Measuring Spoons

Critical Steps — Do Not Skip

• Mixing the cinnamon and almond extract into the cherry filling ensures even flavor.
• Cutting biscuits into uniform pieces prevents large clumps.
• Gentle folding avoids turning the biscuit pieces into a soggy mush.
• Baking until golden brown gives the signature crisp edges.
• Drizzling the glaze while the dessert is hot creates a glossy finish.

Chef Tips from the Video

• Use kitchen scissors for the quickest biscuit cutting.
• Almond milk works well for a dairy‑free version and adds a subtle nutty flavor.
• If you prefer a tarter dessert, add a splash of lemon juice to the cherry filling before mixing.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat in oven before serving.

Room temperature: Can sit at room temperature for up to 2 hours; after that refrigerate.

Make-Ahead Tips

• Prepare the cherry‑cinnamon‑almond mixture a day ahead and keep refrigerated.
• Biscuits can be cut and stored in a sealed bag for up to 24 hours before assembling.
• Glaze can be mixed in advance; store in a small jar and stir before using.

Frequently Asked Questions