- 1 Reynolds® Slow Cooker Liner
- 1/2 cup granulated sugar
- 4 teaspoons quick-cooking tapioca
- 1 teaspoon apple pie spice
- 1 1/2 pounds cooking apples, peeled, cored and cut into 1/2-inch slices
- 1 (16 ounce) can pitted tart cherries
- 1/2 cup dried cherries
- Spiced Triangles:
- 1 tablespoon sugar
- 1/2 teaspoon apple pie spice
- 1 (8 ounce) package refrigerated crescent rolls
- 1 tablespoon melted butter
- Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)
- Linen a 3-1/2- or 4-quart crockery cooker with Reynolds(R) 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.
04/24/2018
recipepes.com
Ashley and Whitney's Apple-Cherry Cobbler, recipe
PT15M
PT1H
5
455 calories
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