Tuesday, December 3, 2013

Crescent Cherry Cheese Cobbler


The title of the recipe might suggest that this is a crescent-shaped cobbler. Nope.  It's an easy cobbler made with crescent rolls. Oh, how I love little recipes like this one!  The whole flavor of the crescent roll is transformed and made into something sweet.  
And the fun with these types of recipes is you can keep changing them up by using different types of canned pie filling.  Blueberry and Strawberry fillings are also pretty scrumptious with this! I love the way the cherries look. They are so bright and red.  Great for a holiday dessert! Plus, I just really love cherry cheesecake.  Make this dessert, you will not be disappointed!

Ingredients:
1 (8 oz.) tube crescent rolls
12 oz. (1 1/2 blocks) cream cheese, softened
3/4 cup granulated sugar (divided use)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
1/4 cup (1/2 stick) unsalted butter, melted

Directions:
Preheat oven to 350F degrees.
Spray an 8x8 baking dish with nonstick cooking spray.
Unroll the crescent rolls.  Line four (4) of them in the bottom of the baking dish.  
Cover the bottom entirely and seal the seams as best as possible.
Next, combine cream cheese and 1/2 cup sugar.  Beat with an electric mixer until smooth.
Then add in vanilla and mix again.
Spread cream cheese mixture over crescent rolls in the baking dish.
Then pour pie filling on top of cream cheese layer. Spread it around evenly.
Finally, top with remaining crescent roll dough.  
Do your best to stretch it out on top and seal the seams of the crescent rolls.
Pour melted butter on the top of the crescent rolls.  
Then sprinkle 1/4 cup sugar evenly over the melted butter.
Bake for about 35-45 minutes.  
Top crust should be golden brown in color.
Enjoy!



44 comments:

Anonymous said...

SOUNDS SO GOOD AND EASY FOR YOUNG PEOPLE TO ENJOY MAKING TOO!!!

Lisa Callahan said...

this looks really easy and really good!!!

Karen Wright said...

I just made something very similar to this for Thanksgiving breakfast. I just called it a danish instead. It was SO easy and delish!

Pamela @ Brooklyn Farm Girl said...

I love how easy and yummy this looks!

Dolly v. said...

OOOH!!! Going to make this! Think I will try strawberry pie filling and maybe a tad of lemon in the cream cheese!! Thank you for the recipe...!

Anonymous said...

I found crescent dough in sheets just recently...I was so happy!!!
I made your cherry pie bite recipe except I used apple pie filling, my family loves them! Thanks!!!

Elizabeth McDermott said...

Great recipe Brandie! Dolly great idea with the lemon, will try it with blueberry! Enjoy all!

ejlown said...

Hey Brandie,
You know you are not fair. I haven't worked off Thanksgiving fat and now I have have another delicious recipe of yours to make. Maybe I'll eat this one one the treadmill :) Can't wait to try it!

Gail De La Torres said...

i used peach....yummy

Anonymous said...

Lemon pie filling is marvelous also. Instead of adding sugar before baking, dust with confectioners sugar when cooled.

Lea Ann said...

I like this because of the cream cheese! Reminds me of a something I buy at a local pastry shop. Pinned.

mamagoldielocks said...

I make something similar to this using blueberry pie filling....but the cherry looks so pretty and festive!

I love that white baking dish....could you share where you got that!? Or what company makes it!?

Keep up the good work! :-)

Kristen said...

OMG, I have been making this for a couple of years now and it was an adaptation of the crescent cream cheese danish. I am so glad that other people found out how to do this because it is awesome! My significant other asks for it on a weekly basis. I have tried cherry, blueberry, strawberry and apple. The best, we think, so far...apple! The lemon sounds good too, though!

Randy said...

about to make Peach with this recipe

Brandie Skibinski said...

Definitely! Also, Pillsbury makes crescent rolls into sheets now for baking. So, if you can find those, that makes it even easier to make!

Brandie Skibinski said...

Good idea with the strawberry. Lemon will help balance out the sweetness since strawberry pie filling can be super sweet. :)

Brandie Skibinski said...

Yay! Thank you so very much!

Brandie Skibinski said...

Hahaa! I like that idea!

Brandie Skibinski said...

Hi! I actually purchased it at Target. It's made by Corningware and the color is French White. I am loving these baking dishes with handles!

Mimi G said...

Just put this in the oven........easey peasey!!!!!!! Can't wait to taste. Thanks for another simple, easy to find ingredients, super simple to make and (I know) just delicious recipe!!

Mimi G said...

Oh My Word.......DELICIOUS!!!!!!!!!!! I'm Hooked! Thank you!

Anonymous said...

This is also good with apple pie filling and sprinkled with cinnamon sugar.

BeckyA59 said...

I have to say, as an experienced baker, using a VERY simple recipe, I managed to mess it up quite well! I thought I had pie filling but did not. So, I figured, crushed pineapple (drained) and coconut would taste delicious. Mixed up the cream cheese, put the pineapple and coconut on the pastry, put on the top pastry, whoops forgot the cream cheese on the bottom! So my layers were backwards! Testament to the simplicity of your recipe. It's still delicious! Next time I'll do it right!

Kari Shifflett said...

Yum!

shelley adams said...

How hard would it be to double this recipe and bake it in a 13 x 9 pan? Has anyone tried this?

Debbie Murray said...

I made a cherry and a raspberry for my family Christmas party, and it was DELICIOUS! Thanks for sharing the recipe with us! xo

Anonymous said...

Looks yummy, might try using a homemade crescent roll recipe with this.

Lisa Lauer said...

Made this and it is fabulous!!!

Christina Evans said...

wow, I love your baking dish, where did you get it?

labbie1 said...

This looks great! I am making as I type but with apple filling! Can't wait! :)

Rose Cafin said...

Tried this tonight with apple. Wonderful and no leftovers!!! Grandchildren are asking when we can make it again. Next time I think will be blueberry.

Anonymous said...

THIS WAS DELICIOUS!!! I used the lower fat cream cheese and sugar free cherry pie filling and was AWESOME!! Will be making this again!!! :)

Anonymous said...

This will probably sound a bit strange but my husband and I found this to be much better the second day! I will be making this today but will refrigerate and eat later. Yum!

Jnell said...

I have used apple, apricot and cherry, all are really good.

Rhonda said...

I made this with peach pie filling. It was delish! My hubby (who is not especially a lover of sweets) loved it! I now have it in the over trying it with apple pie filling. Next is strawberry.

Anonymous said...

I'm wondering if I made this the night before and brought it to my meeting the next day how the dessert would do. Anyone ever tried?

Jaye6687 said...

Brandie, I love your recipes! I just made and devoured Cherry Cheese Cobbler! It was so easy and more importantly..Delicious! I plan to try with blueberry.
Thank You for sharing your recipes!

karen Louise said...

I used Musselman's Blackberry pie filling that is free of High fructose corn syrup. which has 17 grams of sugar in a 1/3 cup. and used Agave instead of sugar. Just put it in the oven, cannot wait to try out on my friends.

crysrupp said...

I just made this, and already had a piece. Super easy. DELISH! I will be making this again soon.

Donna Crum said...

Made this yesterday but doubled the recipe (9x13”) and used Grand’s Crescent rolls. With doubling recipe I learned not to double the butter poured on top as it took longer to bake and the crescent rolls were very dark. For us doubling the sugar topping was not necessary either. I still only used 1/4 cup as originally called for.
This will sound like a dumb question to some but - should this be stored in the fridge?
Being cream cheese I thought it did but others in my house feel different.

Thanks!

Brandie Skibinski said...

Donna, yes I would store it in the fridge if it's not all eaten the same day it's made :)

Anonymous said...

If I double the recipe, should I cook for a longer amount of time?

Melissa Hatchett said...

I'm wondering how I managed to screw this so simple recipe up but mine came out a runny mess. :( I knew it of course wasn't going to look like the pic but it wasn't even close. Any ideas? (Even tho it was runny, it was still delish!)

Cynthia Griffin said...

I have these in the oven right now, about four minutes to go, and thank goodness, because if I get asked ONE more time when they will be ready to eat, I might just go nuts! They look and smell delicious.