This incredibly simple yet delicious apple cobbler is reminiscent of homemade cobblers since it is created with crescent dough. Best when served chilled or at room temperature. The dough absorbs the moisture from the filling, enhancing the flavor.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 tablespoon white sugar
- ¾ teaspoon ground cinnamon
- 2 (15.25 ounce) cans apple pie filling with cinnamon
- 1 cup cinnamon-flavored applesauce
- ½ cup white sugar
- ¼ cup brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 2 (8 ounce) packages refrigerated crescent roll dough, divided
- ¼ cup unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch pan.
- Mix sugar and cinnamon for topping together in a small bowl; set aside.
- Prepare cobbler: mix apple filling, applesauce, white and brown sugars, butter, vanilla, and lemon juice in a pan over medium heat; cook until thickened, about 5 minutes.
- Press 1/2 of the crescent dough into the bottom of the prepared pan to form a crust. Pour apple mixture over the crust and spread remaining crescent dough over top. Brush dough with melted butter and sprinkle with cinnamon-sugar.
- Bake in the preheated oven until crust is golden brown, about 25 minutes. Let cool 10 minutes before serving.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 245 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I thought I’d picked up a tube of crescent roll sheets today, but when I got home, found that I’d bought the rolls. I think the sheets might work a little better, since you wouldn’t have to pinch the seams, but not a big deal either way. I only had unsweetened applesauce on hand, so I did give the filling a pretty good shake of cinnamon. I didn’t bother to brush the top of the dough with butter, and would do the same in the future. This was a little on the sweet side, but canned pie filling typically is for me, so that’s personal taste speaking. I cut the recipe in half, obviously used a smaller dish, and this baked up perfectly in 25 minutes. Pretty good cobbler made with minimal effort. Thanks for sharing your recipe.
Easy-to-use…so so flavorful!