Apple Cobbler with Crescent Roll Topping

Warm up your kitchen with this simple Apple Cobbler with Crescent Roll Topping. It’s so easy, but still a decadent ending to any meal. This recipe post is sponsored by the New York Apple Grower’s Association.

When it comes to dessert, I cut a lot of corners. I just don’t love baking as much as cooking. So if there’s a shortcut, I take it. The shortcut in this apple cobbler recipe is to use a tube of crescent roll dough, chopped up. It’s that easy (and delicious). I love the topping.

Apple Cobbler with Easy Crescent Roll Top

The apple part of the cobbler is completely from scratch. I’ve used a tart, firm apple called the RubyFrost, peeled, cored and chopped. I mixed it quickly with some brown sugar, flour, lemon juice, ground ginger, cinnamon and chopped walnuts. That apple mixture goes into a greased casserole dish.

Then unroll the crescent rolls and cut the dough into strips. Cut each strip into small pieces and place the pieces over the apples in a single layer. Bake until the topping is well browned and the apples are tender. It takes 45-60 minutes. I wish I could find a shortcut on that baking time, but sadly you need those to soften the apples.

Before I share the recipe, a quick bit of information about the RubyFrost apple. This is a new apple variety from the New York Apple Growers Association. Look for them here if you live in the northeastern United States. The rest of us are going to have to wait. Feel free to substitute another tart apple variety.

Here are some other recipes of mine that used the RubyFrost apple. These recipes for a

Beet and Kale Salad with Apples and Creamy Tangy Dressing

 Beet and Kale Salad with Apples


Apples Stuffed with Sausage, Rosemary and Pine Nuts
 Apples Stuffed with Sausage, Pine Nuts and Rosemary

 And now, let’s get back to that Apple Cobbler!

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Apple Cobbler with Crescent Roll Topping

There are as many different versions of cobbler as there are apples in an orchard. For this one the apples are mixed with ginger and walnuts before being topped with flaky store-bought crescent roll dough that is chopped up to give a cobbled effect.


  • 5 RubyFrost apples, peeled, cored and chopped (about 6 cups)
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • 1 Tbsp. lemon juice
  • 2 tsp. ground ginger
  • ½ tsp. cinnamon
  • 1 cup roughly chopped walnuts
  • 1 tube (8 oz) of refrigerated crescent roll dough
  • ¾ cup crème fraîche or whipped cream


  1. Preheat oven to 350ºF. Grease a 2.5 quart casserole dish.
  2. In a medium bowl combine apples, brown sugar, flour, lemon juice, ginger and cinnamon. Pour into the prepared casserole dish. Top with the walnuts.
  3. Open the crescent roll dough. Unroll the dough onto a cutting board. Cut the dough into ½ inch strips. Cut strips into ½ inch pieces. It’s alright if pieces stick together. Pulling off clumps of two to four pieces at a time, arrange the dough over the walnuts in a single layer.
  4. Bake until topping is very well-browned browned, 50-60 minutes. Allow to rest for 15-20 minutes. Scoop into dessert bowls and top each serving with 2 tablespoons of crème fraîche or whipped cream.
I was compensated by the New York Apple Grower’s Association for creating this recipe, but all thoughts and opinions are my own.

7 Responses to “Apple Cobbler with Crescent Roll Topping”

  1. Julie @ Willow Bird Baking — February 4, 2015 @ 8:18 pm (#)

    Yum! I love using crescent rolls in creative ways!

  2. Miranda @ Cookie Dough & Oven Mitt — February 4, 2015 @ 12:32 pm (#)

    Oh yum! What a delicious looking cobbler. The crescent topping is an awesome idea too!

  3. Marly — February 4, 2015 @ 10:07 am (#)

    Definitely a swoon-worthy recipe!


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