Ashley And Whitney'S Apple-Cherry Cobbler - cooking recipe

Ingredients
    1 Reynolds(R) 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)
Preparation
    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.

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