Ashley & Whitney's Tip for Apple-Cherry Cobbler

Ingredients

• 0.5 teaspoon apple pie spice 
• 1.5 pounds cooking apples cored peeled cut into 1/2-inch slices
• 1 tablespoon butter melted
• 16 ounce cherries pitted canned
• 0.5 cup cherries dried
• 0.5 cup granulated sugar 
• 4 teaspoons quick-cooking tapioca 
• 8 ounce crescent rolls refrigerated
• 1 tablespoon sugar 
• 1  slow cooker liner reynolds®
• 1  slow cooker liner reynolds®

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. In a 3-1/2- or 4-quart crockery cooker stir together sugar, tapioca, and apple pie spice.
2. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.
3. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.
4. Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.
5. Unroll 1 package (
6. refrigerated crescent rolls. Separate triangles.
7. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.
8. Cut each triangle into 3 triangles.
9. Place on an ungreased baking sheet.
10. Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned.
11. Remove to a wire rack to cool.
12. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.
13. Top with Spiced Triangles and ice cream or half-and-half, if desired.