Ashley and Whitney's Apple-Cherry Cobbler

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

Original recipe makes 6 servings

Ingredients

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

Directions

In a 3-1/2- or 4-quart crockery cooker stir together sugar, tapioca, and apple pie spice.
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.