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Apple-Cherry Cobbler

  • Prep Time: 6 - 7 hours
  • Cook Time: 6 - 8
  • Servings: 6 - 8
  • Course: Dessert

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  • 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 (4-1/2 cups)
  • 1 16-ounce can pitted tart cherries
  • 1/2 cup dried cherries
  • 1 recipe Spiced Triangles
  • Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)


Step 1

In a 3-1/2- or 4-quart crockery cooker with Reynolds® Slow Cooker Liner stir together sugar, tapioca, and apple pie spice.

Step 2

Stir in the apple slices, undrained canned cherries, and dried cherries until combined.

Step 3

Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.

Step 4

To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.

Step 5

Top with Spiced Triangles and ice cream or half-and-half, if desired.

Step 6

In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.

Step 7

Unroll 1 package (8) refrigerated crescent rolls. Separate triangles.

Step 8

Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.

Step 9

Cut each triangle into 3 triangles. Place on an ungreased baking sheet.

Step 10

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.

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