Apple Cobbler With Crescent Rolls
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What do you get when you combine flaky buttery crescent roll dough with a creamy cinnamon-spiced apple pie filling? My deliciously easy apple cobbler with crescent rolls recipe.
Today I am bringing you one of my favorite recipes: apple cobbler. But this apple cobbler recipe is a little different, as the dough is made with crescent rolls, not from scratch. But I tell you what, I could eat this every day of the week and never be disappointed. It includes flaky buttery crescent rolls and tender apple bites with a cream cheese filling that will rock your world.
Intrigued? To make my easy apple cobbler recipe, you’re going to need crescent rolls for the dough, apple pie filling, sugar, cinnamon, vanilla, cream cheese, and butter. First, we have to beat together the cream cheese mixture. Then we start adding layers to the apple cobbler: the dough, the cream cheese mixture, the apple pie filling, the other roll of dough, cinnamon sugar, and melted butter. Then we pop our cobbler in the oven until the top is flaky and golden brown. See? So easy!
Serve your apple cobbler with ice cream, whipped cream, yogurt, or whatever have you. It is absolutely divine and the perfect comfort food dessert to indulge in this fall. Okay, who’s ready to give my apple cobbler with crescent rolls a go?
Recipe Ingredients
- Pillsbury crescent rolls
- Apple pie filling
- Granulated sugar
- Cinnamon
- Vanilla extract
- Cream cheese (click here for our homemade cream cheese recipe)
- Unsalted butter
How to Make Apple Cobbler With Crescent Rolls
Soften the cream cheese
The first thing you do is take the cream cheese out of the box and let it get to room temperature before you try to mix it up.
If you have ever tried mixing cream cheese while it was still cold… you know why it needs to warm up.
Beat the cream cheese and mix in a teaspoon of vanilla.
Next, measure out a cup and a half of sugar into a separate small bowl and mix in a teaspoon of cinnamon.
After the cinnamon and sugar are mixed, measure out half a cup and set it aside for later.
Pour the remaining cinnamon-sugar mixture into the cream cheese mixture and mix it well.
Adding the layers
Lay out one can of the crescent rolls in the bottom of a 9×11 baking dish.
The dough will be a little longer than the pan. Just leave it there and press it down or cut it off.
Pour in the cream cheese and spread it evenly.
Then pour the apple pie filling on top, also spreading it evenly.
Place the second can of crescent rolls on top.
Now here’s another tip. If you want the dough on top to look pretty, roll it out on some waxed paper before putting it on top of the apples and push those seams together. If you try to press it together when it’s on top of the apples, it ain’t gonna happen.
Remember that ½ a cup of cinnamon sugar you set aside earlier?
Spread it evenly over the top of the dough.
Melt one stick of unsalted butter in the microwave (try 30 seconds at a time or else it can bubble over) and pour over the top.
Place the pan in a preheated oven at 350 for 30 to 40 minutes until it is golden brown.
I normally sprinkle a bit more cinnamon over the top after I pour the butter over it but it’s just my preference.
Isn’t that gorgeous? Can’t wait to dig into the gooey goodness inside!
This can be eaten hot or cold. The best way I’ve found is hot with a scoop or two of ice cream.
Enjoy!
Storage
- Store leftover cobbler in an airtight container in the fridge for up to 4 days. You can serve it hot or cold and you can quickly reheat it in the microwave, oven, or air fryer.
- You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating as above.
Recipe Notes
- Swap the apple pie filling for your favorite to make a different flavor of cobbler, like a cherry cobbler or a blueberry cobbler.
- For extra flavor, substitute the sugar for brown sugar.
- Another option for extra flavor is to add more dried spices to the cream cheese filling, like a teaspoon of apple pie spice or 1/2 teaspoon each of ground nutmeg and ground ginger.
- For extra texture, add a layer of chopped walnuts or pecans or unsweetened coconut flakes on top of the apple pie filling.
Recipe FAQs
What’s the difference between an apple cobbler, crisp, and crumble?
The difference between these apple desserts is all in the topping. An apple cobbler has a dough topping, an apple crumble typically has a crumbly topping, and apple crisp has a streusel topping made with oats or nuts.
How do you serve apple cobbler?
I love to serve my apple cobbler warm with a dollop of whipped cream or a scoop of vanilla ice cream. Bonus points if you add a drizzle of caramel or salted caramel sauce. It truly elevates this dessert!
You may also like these cozy cobbler recipes:
Ingredients
- 2 8-oz cans crescent rolls
- 2 21-oz cans apple pie filling
- 1.5 cups granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla flavoring
- 3 blocks cream cheese
- 1 stick unsalted butter
Instructions
- Preheat the oven to 350.
- Let the cream cheese come to room temperature (about 30-45 minutes).3 blocks cream cheese
- Cream the cream cheese and pour vanilla flavoring in.3 blocks cream cheese, 1 tsp vanilla flavoring
- Combine cinnamon and sugar in a separate small bowl and set aside 1/2 cup.1.5 cups granulated sugar, 1 tsp ground cinnamon
- Pour the remaining cinnamon-sugar mixture into the cream cheese and mix well. Scrape down the sides and the bottom of the bowl, and mix some more.
- Place one can of crescent rolls in the bottom of a baking dish.2 8-oz cans crescent rolls
- Spread cream cheese mixture on top.
- Spread both cans of apple pie filling over the cream cheese.2 21-oz cans apple pie filling
- Place the second can of crescent rolls on top.
- Pour the remaining 1/2 cup of cinnamon-sugar mixture evenly over the top.
- Pour the stick of melted unsalted butter on top of the dough. Optional: sprinkle more cinnamon on top.1 stick unsalted butter
- Bake in a 350-degree oven for 30-45 minutes until the top is golden brown and bubbly.
Nutrition
Your day goes the way the corners of your mouth point.
~Anonymous
Submitted by Lori B
You served it on Franciscan Apple china too! Way to go, Bro. Bill.
Mama Jane,
Heh, Christy said the same thing when I sent her the pic. Up till then I had no idea what it was called. That is my Mama’s china. That’s the first time that plate has ever had any food on it whatsoever. They went into the china cabinet when she bought them 40 something years ago and were never used. She knew better than to chance it. With my siblings, anything could become a weapon of mass destruction and go sailin past your head.
Did you know that pattern was used in an episode of “MONK” on the USA channel? I was watching it one night and their was a scene where Adrian Monk was with his brother when they were about to have dinner. I had to pause it real quick and get close to the screen to check it out. Thought it was kinda cool.
That’s so cool! I collect Starburst, which looks like something the Jetsons would have used. My mama had Blue Willow. I originally was going to collect Apple but was overruled by my too-hip children….we’ve had random Starburst sightings on TV too. Pretty neat, huh!
Love the picture of you as a baby! Funny stuff!! Oh yeah and great recipe. I can’t wait to try it.
This is definitely a favorite! We’ve made it for years without the fruit and call it “Sopapilla Cheesecake.” It’s always a hit.
I will try the fruit next time. Sounds even better!
Bill, you had me at cream cheese and crescent dough!! I was looking for something new and easy to take to school for teacher appreciation week and I think this will do nicely. Thanks for the guest post Bill!
This totally made my day! *waves at Bill*
Hiya Lindsay!
*Waves back
That looks great, I didn’t realize Bill could actually cook lol. I thought he was just here to give Christy a hard time, its good to know you have other talents. Thanks for sharing.
Bill can cook, do good deeds for neighbors, and nurture feral cats, but his favorite past time is dipping my braids in the inkwell 🙂
Denise,
Giving Christy a hard time is one of my greater joys in life. I can bake but I can’t cook worth a darn. That’s why I loves me some Southern Plate. Christy probably saved my poor daddy’s life with her recipes.
Bill I checked out a little of your blog and was cracking up about your dad and the bath entry, my dad is 87 and there are times we must be rowing the same boat my friend.
Great recipe, Bill! It looks very decadent. 😀
Tracy,
Ya know, I had to laugh upon reading your comment because my very first thought was “You are what you eat”. But it didn’t make me sound too good, HA!