I’m always down for easy desserts! This Apple Cream Cheese Cobbler is my go to dish when I want to impress company without fooling around with flour, eggs, milk, etc. Baking is not one of my favorite tasks. So, whenever I’m able to cut corners, I cut them! But, you’d never be able to tell by the taste.
Start with a good quality cream cheese. Make sure that you give it enough time sitting out of the fridge to come to room temperature. We want it good and soft. Softened cream cheese is a breeze to blend.
I use two blocks. But, if you’d prefer a thinner layer of cream cheese, just use 1 1/2 blocks.
Canned apple pie filling adds to the ease of this recipe. No apple peeling necessary! You can also use canned peaches, apricots, or cherries instead.
Bake until the crust is a nice, golden brown color. If you find that the crust is starting to brown faster than the inside is baking, just cover the top with aluminum foil. We don’t want to take it out too soon. The inside crescent rolls will be doughy and uncooked.
I serve this easy cobbler with fresh whipped cream. French vanilla ice cream would be a dream topper as well. But, it’s just as delicious served as is!
Apple Cream Cheese Cobbler
- 2 8 oz blocks cream cheese softened
- 2 8 oz tubes crescent rolls
- 1 1/3 cup granulated sugar
- 1 T pure vanilla extract
- 21 oz can apple filling
- 1 T cinnamon
- 1 T brown sugar
- 1 T granulated sugar
- 1 tsp cinnamon
- 1/2 stick salted butter melted
Preheat oven to 350 F
Place cream cheese in a bowl
Pour in sugar and vanilla extract
Using an electric mixer, mix well
Spray non-stick cooking spray in a 13×9 casserole dish
Spread one tube of crescent rolls at the bottom of the dish
Pour in the cream cheese mixture and spread evenly
In a small bowl, stir the apples, 1 T of cinnamon, and 1 T of brown sugar together
Layer the apple mixture evenly over the cream cheese layer
Top the dish with the other tube of crescent rolls
Brush or pour the butter evenly on top
Mix the 1 T of granulated sugar with the 1 tsp of cinnamon and sprinkle it on top of the butter
Bake uncovered for 35-45 mins or until golden brown
Rest for 20 mins before serving
If you’d like a thinner cream cheese layer, use 1 1/2 blocks of cream cheese. If the crust starts to brown too quick, cover the top with foil and continue baking as directed.