Dessert doesn't always have to be tedious to make. Sometimes, even the best homemade desserts use fewer than four ingredients and can be made in just about a half hour. This peach bubble-up casserole is a unique twist on a traditional peach cobbler, where chunks of refrigerated biscuit dough are baked inside the peach filling, making warm pieces of biscuit, or "bubbles," the focal point of this dessert.

One benefit of being so easy to make is that kids love the recipe below, and it's a creative way to get their help in the kitchen. Kids love being able to rip or cut the biscuit dough into pieces, and the sweet fruit filling will keep everyone coming back for more. Using the canned pie filling is a great time-saver and has more peach flavor than if you use fresh peaches, although you can add bite-size pieces of fresh peach for even more fruit flavor.

One 21-ounce can peach pie filling
One 12-ounce can refrigerated biscuit dough
1 teaspoon ground cinnamon
3 tablespoons brown sugar

1. Preheat the oven to 350 F, and spray a 9-by-13-inch baking dish with nonstick cooking spray.

2. In a large bowl, combine the peach pie filling and cinnamon. Mix until incorporated. Chop up the large pieces of peach to make sure they're all bite-sized.

3. Open the biscuit dough, and cut or rip each biscuit into four pieces. Add the dough to the peach mixture, and stir to combine.

4. Pour the casserole filling into the baking dish, making sure the biscuit dough is evenly distributed around the dish.

5. Sprinkle the brown sugar on top of the casserole and place it in the oven.

6.Allow to bake about 25 minutes, until the biscuit dough is cooked and golden, and the dish is bubbling around the sides.

7. Remove the casserole from the oven, and allow it to cool for 5 minutes.

Serve by spooning portions of the dessert onto individual plates. Garnish with some extra cinnamon, and serve warm with a scoop of vanilla ice cream.

Pro-tip: Not a fan of peaches? Use another fruit like apples, cherries or pineapple for more variety.

Pro-tip: If you have extra dough, form a crust along the edge of the casserole dish for a little extra flakiness.

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