Cherry Cheese Cobbler with Crescent Rolls
Buttery crescent dough hugs a vanilla-kissed cream cheese layer and juicy cherries. It bakes up golden, bubbly, and crowd-pleasing.
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Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated crescent roll dough use two 8-oz tubes
- 8 oz cream cheese softened
- 0.5 cup granulated sugar for the filling
- 1.5 tsp vanilla extract
- 21 oz cherry pie filling
- 3 tbsp unsalted butter melted
- 2 tbsp granulated sugar for sprinkling
- 0.5 tsp ground cinnamon
- 0.25 tsp fine salt optional
- 1 tsp lemon zest optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×13-inch baking dish.
- Unroll half the crescent dough. Press seams together and fit it into the pan as the bottom crust.
- Beat cream cheese, 1/2 cup sugar, vanilla, and salt until smooth. Mix in lemon zest if using.
- Spread the cream cheese mixture evenly over the bottom crust.
- Spoon the cherry pie filling over the cream cheese, spreading gently to cover.
- Unroll remaining dough. Pinch seams, then lay over the filling to cover. Tuck edges in lightly.
- Brush the top with melted butter. Stir 2 tbsp sugar with cinnamon and sprinkle it evenly over the buttered dough.
- Bake 28–33 minutes, until the top is deep golden and filling is bubbling at the edges.
- Cool 15 minutes for cleaner slices. Serve warm or at room temperature.
Notes
Variation: Swap 1/2 tsp almond extract for part of the vanilla and scatter sliced almonds on top before baking. Prefer a glaze? Skip the cinnamon-sugar and drizzle with a quick mix of 1/2 cup powdered sugar and 1–2 tbsp milk after cooling.
Storage: Refrigerate covered for up to 3 days. Rewarm slices in the microwave for 10–15 seconds or in a 300°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Cherry Cheese Cobbler with Crescent Rolls flavors. All ingredient ratios and instructions are independently developed.