This easy Labor Day dessert turns a bag of frozen buttermilk biscuits into a warm, cobbler-like bake with very little prep, making it ideal for holiday weekends when you want something homemade without spending the afternoon in the kitchen. The biscuits puff up over bubbling fruit and buttery cinnamon sugar, giving you a dessert that lands somewhere between a cobbler, bread pudding, and monkey bread, all with just five basic ingredients.
Serve this dessert warm with scoops of vanilla ice cream, lightly sweetened whipped cream, or a spoonful of Greek yogurt if you want a less rich finish. It also pairs nicely with fresh berries, grilled peaches, or a cup of coffee after a backyard meal of burgers, ribs, or corn on the cob.
5-Ingredient Oven Baked Labor Day Biscuit Cobbler
Servings: 8
Ingredients
1 bag solid unwrapped frozen unbaked buttermilk biscuits, about 8 biscuits
1 can apple pie filling, 21 ounces
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly butter or spray a 9x13-inch glass baking dish.
2. Spread the apple pie filling evenly across the bottom of the prepared baking dish.
3. Arrange the frozen unwrapped biscuits in a single layer over the fruit, leaving a little space between them if needed so they can expand as they bake.
4. Stir the brown sugar and cinnamon together in a small bowl, then drizzle the melted butter over the biscuits and sprinkle the cinnamon sugar evenly on top.
5. Bake for 40 to 50 minutes, until the biscuits are deeply golden and cooked through and the fruit is bubbling around the edges. If the tops brown too quickly, loosely tent with foil for the last 10 minutes.
6. Let the dessert rest for 10 minutes before serving so the filling thickens slightly and the biscuits finish setting in the center.
Variations & Tips
Peach version: Swap the apple pie filling for peach pie filling for a sunnier late-summer flavor that fits Labor Day especially well. A pinch of nutmeg works nicely here if you want a little extra warmth.
Berry version: Use blueberry or mixed berry pie filling for a brighter, tangier dessert. Because berry fillings are often looser, let the cobbler rest the full 10 minutes before scooping.
Cutting the biscuits: If you prefer more even coverage, cut each frozen biscuit into halves or quarters with a sturdy knife before arranging them over the fruit. This gives the top a more pull-apart texture and helps the center bake a little faster.
Check for doneness: Since frozen biscuits vary by brand and size, test one in the middle of the pan before removing the dish from the oven. The interior should look fluffy and baked, not doughy or wet.
Make it extra special: A drizzle of caramel sauce just before serving makes this taste especially festive, and a small pinch of flaky salt can balance the sweetness if you enjoy a sweet-salty finish.