Ashley and Whitney's Apple-Cherry Cobbler

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

• Calories: 414 Calories

Ingredients

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

Recipe Instructions

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.

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.