So, About This Apple Bubble Up Casserole…
You know those recipes that sound kinda strange the first time you hear about ‘em, and then you try it once and you’re like, why haven’t I been making this forever? That’s exactly how it went down with this Apple Bubble Up Casserole in my house. I think the first time I made it was after a trip to the farmers market when I bought way too many apples by mistake (there was a sale, who can resist?), and I had to figure out something besides another apple pie. And honestly, now it’s the thing my neighbor always angling for when she “just happens to pop by” at dinner time.
Why You’ll Love This (Trust Me, I’m a Fan)
I whip this up when I want something that feels homey but doesn’t take a ton of effort. My family goes crazy for this because it’s ooey-gooey, sweet, and the smell…it’s like autumn moved right into your kitchen. Sometimes I make it as a quick dessert after Sunday dinner, but it’s also a sneaky-good brunch dish (especially when you don’t want to fuss with pancakes). Oh, and if you’re dealing with picky eaters, the biscuit topping is like a magic trick—it just wins ‘em over every time. The only problem? I’ve definitely burned my tongue more than once because I couldn’t wait for it to cool off. Happens to the best of us, right?
What You’ll Need (And a Few Shortcuts)
- 5-6 medium apples, peeled and chopped (any kind, but I use Gala or Granny Smith—sometimes a mix if I’m feeling wild)
- 1/2 cup brown sugar (light or dark, honestly I just grab whatever isn’t rock solid)
- 1 tsp ground cinnamon (my grandma always said more is better, so I usually go a bit heavy-handed with this)
- 1/4 cup melted butter (I’ve used margarine in a pinch… works fine, just not as rich)
- 1 tube refrigerated biscuit dough (the store-brand stuff is fine, but if you wanna bake your own biscuits, good for you! I don’t have the patience most days)
- Optional: 1/4 tsp nutmeg, a handful of chopped pecans or walnuts
- Optional: a splash of vanilla extract (I sometimes forget this, but when I remember, it gives a nice twist)
- Pinch of salt (don’t skip it, it makes the flavors pop—learned that one the hard way)
How To Make It (With a Bit of Wiggle Room)
- Prep your apples: Peel and chop them up. If you leave the peels on, it’s a bit chewier but honestly not tragic. Dump the apples in a big mixing bowl.
- Add the flavor: Toss the apples with brown sugar, cinnamon, melted butter, salt, and any extras like nutmeg or vanilla. Give it all a good mix—this is where I usually sneak a taste (for science, obviously).
- Biscuit time: Open up that biscuit dough—smack it on the counter if you must, I always jump a little when it pops. Cut each biscuit into quarters; just rough chunks, don’t overthink it.
- Combine: Add the biscuit pieces to the apple mixture and fold it all together. It’s going to look a bit weird and gloopy at this stage—don’t worry, that’s normal!
- Bake: Dump everything into a greased casserole dish (I use a 9×13, but my friend Carmen swears by her 8×8). Spread it out, but don’t be a perfectionist. Bake at 350°F (175°C) for about 35-40 minutes, until it’s bubbling and the biscuits on top are golden. Sometimes I have to leave it in an extra 5 minutes—my oven’s got a mind of its own.
- Cool & serve: Let it cool for at least 10 minutes. I know, it smells amazing, but if you dig in too soon, it’ll be like lava. Learned the hard way.
Notes From the Trenches
- If you use super tart apples (like Granny Smith), maybe throw in a bit more sugar. Or don’t, depending on your sweet tooth.
- I once tried using pre-chopped apples from a bag. Not my best idea. They end up a bit soggy and sad.
- If your biscuits aren’t browning, broil for a minute. But watch it, or you’ll end up with charcoal. Ask me how I know!
How I’ve Mixed Things Up (Some Winners, Some Not)
- I swapped out half the apples for pears once—delish!
- Added dried cranberries. Not my favorite, but my cousin loved it.
- Once tried with canned apple pie filling because I was in a rush… actually, it works, but you lose that fresh bite.
- Tried almond extract instead of vanilla. Eh. A little goes a long way, maybe too long.
Equipment (Or What to Do If You’re Missing Stuff)
- Baking dish (9×13 or 8×8—really, whatever fits all your stuff. I used a roasting pan once, turned out fine!)
- Mixing bowl (I’ve used a big soup pot before, no one snitched)
- Peeler and knife (or skip peeling, if you’re feeling lazy)
- Oven (or maybe a toaster oven if you half the recipe—haven’t tried a campfire yet, but who knows?)
How Long Does It Keep? (Spoiler: Not Long Here)
This keeps in the fridge for up to three days, covered. But honestly, it never lasts that long at my place. If, on the rare chance you have leftovers, just reheat in the oven so the biscuits crisp up again. Microwaving works, but the texture is a bit… meh. Here’s a handy guide on storing bakes if you want to get technical.
To Serve (The Best Part)
We usually dish this up warm, straight out of the pan. A dollop of vanilla ice cream on top is basically non-negotiable at our house (my sister likes whipped cream instead, but she’s… different). I’ve also been known to eat it cold for breakfast—not sorry. Oh! And if I’m feeling extra, a drizzle of caramel sauce is chef’s kiss. For more apple dessert ideas, check out these apple recipes from Sally’s Baking Addiction.
Pro Tips (AKA: Don’t Do What I Did)
- Don’t rush the baking. I tried cranking up the temp once to save time and got raw biscuit middles. Not great.
- If you let it sit for 20-30 minutes after baking (instead of diving in), the flavors meld together better. Yeah, waiting is hard.
- Actually, I find it works better if you stir in the biscuits at the last second so they stay fluffy.
FAQ – Your Real Questions
- Can I make this ahead? Totally. Just assemble, cover, and chill it. But bake it fresh if you can, ‘cause it’s never quite as good reheated.
- What if I don’t have biscuit dough? You can sub with chunks of day-old bread, like a bread pudding. Or make your own biscuit dough, if you’re feeling fancy (I’m rarely that ambitious, honestly).
- Does it freeze? It does, but the texture gets a little weird. I’d just eat it within a few days if possible.
- Can I add other fruit? For sure! Pears, berries, even peaches. I’d skip citrus though—tried that once, it was just not right.
- Why is it called “bubble up”? Because the biscuits puff up and bubble over the apples as it bakes. It’s kinda fun to watch, actually!
Anyway, there you have it—my not-quite-perfect but always comforting Apple Bubble Up Casserole. If you try it, let me know how it goes, or if you find a better way, send help. I’m always looking for an excuse to make it again. Happy baking!
P.S. If you want more cozy casserole ideas, Taste of Home has a bunch here—I’ve bookmarked a few for chilly nights.
Ingredients
- 2 large apples, peeled, cored, and diced
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2In a large bowl, combine diced apples, granulated sugar, cinnamon, nutmeg, and vanilla extract. Toss until apples are evenly coated.
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3Add the quartered biscuit dough pieces to the apple mixture and gently toss to combine.
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4Transfer the mixture to the prepared baking dish. Drizzle melted butter evenly over the top and sprinkle with brown sugar.
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5Bake for 35 minutes, or until the biscuits are golden brown and the apples are tender. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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