Ashley and Whitney's Apple-Cherry Cobbler recipe

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Ingredients

1 Reynolds® Slow Cooker Liner
½ cup granulated sugar
4 teaspoons quick-cooking tapioca
1 teaspoon apple pie spice
1 ½ pounds cooking apples, peeled, cored and cut into 1/2-inch slices
1 (16 ounce) can pitted tart cherries
½ cup dried cherries
1 tablespoon sugar
½ teaspoon apple pie spice
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon melted butter
1 cup Ice cream, such as butter pecan or cinnamon, or half-and-half, or light cream

Nutrition Info

413.9 calories
carbohydrate: 71.6 g
cholesterol: 14.8 mg
fat: 12.6 g
fiber: 4.9 g
protein: 5 g
saturatedFat: 4.8 g
servingSize: -
sodium: 332.7 mg
sugar: 49.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Linen a 3-1/2- or 4-quart crockery cooker with Reynolds® Slow Cooker Liner. Add sugar, tapioca, and apple pie spice, stir.

  2. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.

  3. Cover, cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.

  4. Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.

  5. Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.

  6. Cut each triangle into 3 triangles. Place on an ungreased baking sheet.

  7. Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.

  8. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.

  9. Top with Spiced Triangles and ice cream or half-and-half, if desired.

Recipe Yield

6 servings

Recipe Note

Slow-cooked apple slices and cherries are topped with warm, spiced crescent rolls just before serving.

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