Ashley & Whitney's Tip for Apple-Cherry Cobbler

Ingredients

For 6 servings

• 1 item 1 Reynolds® Slow Cooker Liner
• 1 cup 1/2 cup granulated sugar
• 4 teaspoon 4 teaspoons quick-cooking tapioca
• 1 teaspoon 1 teaspoon apple pie spice
• 1 pound 1 1/2 pounds cooking apples, peeled, cored and cut into 1/2-inch slices
• 1 item 1 (16 ounce) can pitted tart cherries
• 1 cup 1/2 cup dried cherries
• 1 tablespoon 1 tablespoon sugar
• 1 teaspoon 1/2 teaspoon apple pie spice
• 1 item 1 (8 ounce) package refrigerated crescent rolls
• 1 tablespoon 1 tablespoon melted butter
• 1 item Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)

Equipment

Mixing bowl + Pie or tart pan

How to make it

1. 1

   Heat the oven to 375°F and prepare the crust or baking dish.

2. 2

   Combine reynolds® slow cooker liner, granulated sugar, quick-cooking tapioca, apple pie spice, cooking apples, pitted tart cherries, dried cherries, sugar, apple pie spice, refrigerated crescent rolls, butter, and ice cream, reserving any crust or topping ingredients as needed.

3. 3

   Fill the crust or dish, add the topping, and bake until the filling is set or bubbling and the top is golden.

4. 4

   Cool long enough for the filling to settle before serving.