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 caloriescarbohydrate: 71.6 gcholesterol: 14.8 mgfat: 12.6 gfiber: 4.9 gprotein: 5 gsaturatedFat: 4.8 gservingSize: -sodium: 332.7 mgsugar: 49.2 gtransFat: : -unsaturatedFat: : -
Directions Ashley and Whitney's Apple-Cherry Cobbler
Directions
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Linen a 3-1/2- or 4-quart crockery cooker with Reynolds® Slow Cooker Liner. Add sugar, tapioca, and apple pie spice, stir.
Stir in the apple slices, undrained canned cherries, and dried cherries until combined.
Cover, cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.
Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.
Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.
Cut each triangle into 3 triangles. Place on an ungreased baking sheet.
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.
To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.
Top with Spiced Triangles and ice cream or half-and-half, if desired.