Ashley and Whitney's Apple-Cherry Cobbler

Name: Ashley and Whitney's Apple-Cherry Cobbler
Yield: 6 servings
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

Rating: 4 stars

2 Ratings
2 Reviews
1 Photo

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

By Reynolds Kitchens(R)

Gallery

Ashley and Whitney's Apple-Cherry Cobbler

Recipe Summary

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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

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Step 2

Stir in the apple slices, undrained canned cherries, and dried cherries until combined.
Step 3

Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.
Step 4

Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.
Step 5

Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.
Step 6

Cut each triangle into 3 triangles. Place on an ungreased baking sheet.
Step 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.
Step 8

To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.
Step 9

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