Ashley And Whitneys Apple Cherry Cobbler Recipes

APPLE CHERRY COBBLER

Steps:

• Preheat oven to 425 degrees.
• Remove stems from all of the cherries and removed seeds.
• Peel, core and quarter apples. Then thinly slice the quarter pieces.
• In a large bowl, add cherries, apples, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon. Gently toss to combine. Pour cherry mixture into a skillet or 2-quart baking dish.
• In a medium mixing bowl, combine yellow cake mix, brown sugar, salt and baking powder. Stir to combine. Add butter, and using a pastry blender or a fork, cut butter into the mixture until it resembles coarse crumbs.
• Add crumb topping to cover the cherries b& apples entirely. Set in the oven and bake for 25-35 minutes or until crumb topping is a nice golden brown and the juice from the cherry and apple mixture is bubbling.
• Serve immediately or let it cool and serve later, it's great either way especially with vanilla ice cream or whipped topping.

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.

ASHLEY AND WHITNEY'S APPLE-CHERRY COBBLER

Steps:

• Linen a 3-1/2- or 4-quart crockery cooker with Reynolds® Slow Cooker Liner. Add sugar, tapioca, and apple pie spice; stir.
• Stir in the apple slices, undrained canned cherries, and dried cherries until combined.
• Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.
• Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.
• Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.
• Cut each triangle into 3 triangles. Place on an ungreased baking sheet.
• Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.
• To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.
• Top with Spiced Triangles and ice cream or half-and-half, if desired.

APPLE-CHERRY COBBLER

Steps:

• Preheat oven to 375 degrees. In an 8-inch square baking pan, toss apples, lemon juice, and cherries.
• Whisk together sugar, a pinch of salt, the cinnamon, and flour. Add half the sugar mixture to apples; stir to combine.
• Stir together oats and remaining sugar mixture. Add butter, and stir. Evenly pat oat-butter mixture over apples. Bake until oats are golden, apples are tender, and the juices are bubbling, 40 to 50 minutes.

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients.
• Combine flour and baking powder; add to egg mixture and blend well.
• Pour into a greased 13x9 pan.
• Combine pie fillings, lemon juice, and vanilla; spoon over batter.
• For topping, combine all ingredients; sprinkle over filling.
• Bake at 350 for 40-45 minutes or until bubbly and cake tests done. If necessary cover edges with foil to prevent over-browning.

APPLE-CHERRY CRISP

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix apples, cherries, sugar and flour until blended. Spoon into baking dish. Cover with foil.
• Bake 40 minutes. Uncover; stir gently. Sprinkle with granola; press slightly. Bake uncovered 10 to 15 minutes longer or until apples are tender and topping is light golden brown. Let stand 15 minutes before serving. Serve with yogurt.