Ashley and Whitney's Apple-Cherry Cobbler

Ashley and Whitney's Apple-Cherry Cobbler

by Chiara Roy 2 years ago
4 (2)
413.9 kcal
71.6 g carbs
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Description

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

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
Directions
  1. 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. 2. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.
  3. 3. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.
  4. 4. Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.
  5. 5. Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.
  6. 6. Cut each triangle into 3 triangles. Place on an ungreased baking sheet.
  7. 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. 8. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.
  9. 9. Top with Spiced Triangles and ice cream or half-and-half, if desired.
Nutrition Facts
serving: 6 servings
calories: 413.9 kcal
carbohydrates: 71.6 g
protein: 5 g
saturated fat: 4.8 g
cholesterol: 14.8 mg
sodium: 332.7 mg
fiber: 4.9 g
sugar: 49.2 g