Crescent Fruit Cobbler is a delicious blend of peaches, blueberries, and strawberries topped with a layer of fluffy, crispy, cinnamon sugared crescent breading.
This recipe is the perfect twist on the classic Peach Cobbler. Living in Georgia, I always love the sweet taste of peaches but I love when there’s more than one option of fruit and this is just the best of both worlds.
The only thing I don’t typically like about a cobbler is that the breading gets ooey-gooey, so by using crescents, it avoids that issue altogether.
The first thing you’re going to want to do is to preheat the oven to 350 degrees. This the perfect temperature to make sure the crescents won’t burn while cooking.
Now for the easy part. Go ahead and put all your fruit into a large baking dish. Mix in the sugar, cinnamon, and flour and make sure it’s well combined. This is what will make the cobbler have some syrup.
For the crescent topping, you’ll wanna grab your can of crescents and spread them flat on a flat surface, I used a cutting board. This is also the part where you can either make it fancy or take the easy way out. Of course, the easy way out is just sugaring both sides and then just laying them across the top of the cobbler, which is what I did. Or you can choose to cut them into strips and decorating the top, the choice is yours.
Now just place it in the oven for about 30 minutes, then let it cool for about 15 minutes. This will help the syrup to thicken up a bit. This is probably the hardest part about the recipe, just sitting and waiting to eat the smelly goodness coming from the kitchen.
My favorite part of a cobbler is eating it à la mode with ice cream, caramel sauce, and any other topping I can find in my house.