Crescent Roll Cherry Cobbler

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This easy crescent roll cherry cobbler recipe is one of my favorite 4-ingredient dessert recipes. For ease I used a can of cherry pie filling, topped with ready made crescent roll pastry, for a quick dessert that can be assembled in just 5 minutes.

Crescent Roll Cherry Cobbler

At this time of year, when the weather turns cooler, I love to have a warm dessert in the oven to serve after dinner. However, I don’t want to spend lots of time preparing it mid week. This easy cherry cobbler only takes 25 minutes to bake, which means it can be on the table ready to enjoy in just 30 minutes.

I love desserts, and am a huge fan of quick and easy dessert recipes. I always have a store of ready to go ingredients like the canned fruit pie filling and crescent roll pastry that I’ve used for this easy crescent roll cherry cobbler recipe.

For some other quick and easy crescent roll recipes try my Crescent Roll Blueberry Cobbler, Crescent Roll Peach Cobbler or these easy Cranberry Cheesecake Crescent Rolls. For a savory twist they’re great in my Chicken Pot Pie Crescent Rolls or Taco Crescent Roll Pinwheels recipes.

Crescent roll blueberry cobbler ingredients

• PIE FILLING: for ease I like to use 2 cans of cherry pie filling, but you can use your own homemade cherry pie filling in this recipe too.
• DOUGH: for the cobbler topping I use a tube of crescent roll dough, pinching the seams together to make one sheet of pastry.
• BUTTER: I brush melted butter over the top of the dough to give it that glossy look once baked. You can use salted or unsalted butter here.
• SUGAR: I like to finish the cobbler with a sprinkle of sugar. Use regular white sugar or swap it for brown sugar for a deeper molasses flavor.

How to make crescent roll cherry cobbler

Preheat the oven to 350 degrees F and grease a 7×11-inch baking dish with non-stick cooking spray.

Pour the cherry pie filling into the pan.

Unroll the crescent roll dough sheet and lay it on top of the cherry pie filling.

Brush the butter over the top of the crust.

Sprinkle the sugar over the top of the butter.

Bake in the preheated oven for 25 minutes, until the crust is golden brown and the pie filling is bubbly.

Flavor variations

• I’ve used cherry pie filling, but feel free to swap for other flavors like, blueberry, apple, apple and blackberry, or mixed summer berries.
• You can swap a can of pie filling for your own homemade pie filling.
• Add some ground spices to the pie filling, like cinnamon, nutmeg or ginger.
• A teaspoon of vanilla extract can be added to the pie filling for an extra layer of flavor.
• If you don’t have crescent roll dough, you can swap for some ready made puff pastry. Just check baking times on the packaging and adjust accordingly.

Serving suggestion

This deliciously fruit dessert is best served warm, straight from the oven. Serve it with some whipped cream, some warm custard or a scoop of your favorite vanilla or dairy ice cream.

Storage

Leftovers – Keep leftover cobbler in the refrigerator in an airtight container for up to five days. You can reheat it in the microwave or eat it cold right out of the fridge. Either way, it will taste delicious! 

Freeze – It’s not a good idea to freeze the blueberry cobbler after it’s been cooked as the crescent dough will get soggy when it’s thawed. 

FAQs

Try some of my favorite quick and easy dessert recipes here at When is Dinner

• Cake Mix Peach Cobbler
• No Bake Marshmallow Pumpkin Pie
• Homemade Blackberry Cobbler
• No Bake Vanilla Pudding Pie
• Easy Peach Crisp – Instant Pot
• Pumpkin Apple Dump Cake
• Oreo Dump Cake