Apple Cobbler With Crescent Rolls

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What do you get when you combine flaky buttery crescent roll dough with a creamy cinnamon-spiced apple pie filling? My deliciously easy apple cobbler with crescent rolls recipe.

Apple cobbler slice with ice cream.

Today I am bringing you one of my favorite recipes: apple cobbler. But this apple cobbler recipe is a little different, as the dough is made with crescent rolls, not from scratch. But I tell you what, I could eat this every day of the week and never be disappointed. It includes flaky buttery crescent rolls and tender apple bites with a cream cheese filling that will rock your world.

Intrigued? To make my easy apple cobbler recipe, you’re going to need crescent rolls for the dough, apple pie filling, sugar, cinnamon, vanilla, cream cheese, and butter. First, we have to beat together the cream cheese mixture. Then we start adding layers to the apple cobbler: the dough, the cream cheese mixture, the apple pie filling, the other roll of dough, cinnamon sugar, and melted butter. Then we pop our cobbler in the oven until the top is flaky and golden brown. See? So easy! 

Serve your apple cobbler with ice cream, whipped cream, yogurt, or whatever have you. It is absolutely divine and the perfect comfort food dessert to indulge in this fall. Okay, who’s ready to give my apple cobbler with crescent rolls a go?

Apple cobbler with crescent rolls ingredients

Recipe Ingredients

  • Pillsbury crescent rolls
  • Apple pie filling
  • Granulated sugar
  • Cinnamon
  • Vanilla extract
  • Cream cheese (click here for our homemade cream cheese recipe)
  • Unsalted butter

How to Make Apple Cobbler With Crescent Rolls

Soften cream cheese to room temp.

Soften the cream cheese

The first thing you do is take the cream cheese out of the box and let it get to room temperature before you try to mix it up.

If you have ever tried mixing cream cheese while it was still cold… you know why it needs to warm up. 

Beat the cream cheese and mix in a teaspoon of vanilla.

Beat the cream cheese and mix in a teaspoon of vanilla.

Combine sugar and cinnamon in separate bowl.

Next, measure out a cup and a half of sugar into a separate small bowl and mix in a teaspoon of cinnamon.

Set aside half a cup of the cinnamon sugar mixture.

After the cinnamon and sugar are mixed, measure out half a cup and set it aside for later.

Mix cinnamon sugar into cream cheese mixture.

Pour the remaining cinnamon-sugar mixture into the cream cheese mixture and mix it well.

Roll out one can of dough into the bottom of the baking dish.

Adding the layers

Lay out one can of the crescent rolls in the bottom of a 9×11 baking dish.

The dough will be a little longer than the pan. Just leave it there and press it down or cut it off.

Spread cream cheese mixture over crescent roll dough.

Pour in the cream cheese and spread it evenly.

Add apple pie filling next.

Then pour the apple pie filling on top, also spreading it evenly.

Top apple cobbler with crescent roll dough.

Place the second can of crescent rolls on top.

Now here’s another tip. If you want the dough on top to look pretty, roll it out on some waxed paper before putting it on top of the apples and push those seams together. If you try to press it together when it’s on top of the apples, it ain’t gonna happen. 

Add remaining cinnamon sugar to crescent roll topping.

Remember that ½ a cup of cinnamon sugar you set aside earlier?

Spread it evenly over the top of the dough.

Pour melted butter over apple cobbler with crescent rolls and bake.

Melt one stick of unsalted butter in the microwave (try 30 seconds at a time or else it can bubble over) and pour over the top.

Place the pan in a preheated oven at 350 for 30 to 40 minutes until it is golden brown.

I normally sprinkle a bit more cinnamon over the top after I pour the butter over it but it’s just my preference.

Baked apple cobbler with crescent rolls.

Isn’t that gorgeous? Can’t wait to dig into the gooey goodness inside!

Apple Cobbler Slice with ice cream.

This can be eaten hot or cold. The best way I’ve found is hot with a scoop or two of ice cream.



  • Store leftover cobbler in an airtight container in the fridge for up to 4 days. You can serve it hot or cold and you can quickly reheat it in the microwave, oven, or air fryer.
  • You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating as above.

Recipe Notes

  • Swap the apple pie filling for your favorite to make a different flavor of cobbler, like a cherry cobbler or a blueberry cobbler.
  • For extra flavor, substitute the sugar for brown sugar.
  • Another option for extra flavor is to add more dried spices to the cream cheese filling, like a teaspoon of apple pie spice or 1/2 teaspoon each of ground nutmeg and ground ginger.
  • For extra texture, add a layer of chopped walnuts or pecans or unsweetened coconut flakes on top of the apple pie filling.

Recipe FAQs

What’s the difference between an apple cobbler, crisp, and crumble?

The difference between these apple desserts is all in the topping. An apple cobbler has a dough topping, an apple crumble typically has a crumbly topping, and apple crisp has a streusel topping made with oats or nuts.

How do you serve apple cobbler?

I love to serve my apple cobbler warm with a dollop of whipped cream or a scoop of vanilla ice cream. Bonus points if you add a drizzle of caramel or salted caramel sauce. It truly elevates this dessert!

You may also like these cozy cobbler recipes:

Berry Cobbler

Chocolate Cobbler Recipe

Cinnamon Cobbler

Pineapple Cobbler

Apple Pecan Cobbler Recipe

Old Fashioned Peach Cobbler

Apple Cobbler Slice

Apple Cobbler With Crescent Rolls

My easy apple cobbler with crescent rolls recipe includes flaky buttery crescent roll dough with a creamy cinnamon-spiced apple pie filling.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: apple, cobbler
Servings: 8
Calories: 643kcal


  • 2 8-oz cans crescent rolls
  • 2 21-oz cans apple pie filling
  • 1.5 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla flavoring
  • 3 blocks cream cheese
  • 1 stick unsalted butter


  • Preheat the oven to 350.
  • Let the cream cheese come to room temperature (about 30-45 minutes).
    3 blocks cream cheese
  • Cream the cream cheese and pour vanilla flavoring in.
    3 blocks cream cheese, 1 tsp vanilla flavoring
  • Combine cinnamon and sugar in a separate small bowl and set aside 1/2 cup.
    1.5 cups granulated sugar, 1 tsp ground cinnamon
  • Pour the remaining cinnamon-sugar mixture into the cream cheese and mix well. Scrape down the sides and the bottom of the bowl, and mix some more.
  • Place one can of crescent rolls in the bottom of a baking dish.
    2 8-oz cans crescent rolls
  • Spread cream cheese mixture on top.
  • Spread both cans of apple pie filling over the cream cheese.
    2 21-oz cans apple pie filling
  • Place the second can of crescent rolls on top.
  • Pour the remaining 1/2 cup of cinnamon-sugar mixture evenly over the top.
  • Pour the stick of melted unsalted butter on top of the dough. Optional: sprinkle more cinnamon on top.
    1 stick unsalted butter
  • Bake in a 350-degree oven for 30-45 minutes until the top is golden brown and bubbly.


Calories: 643kcal | Carbohydrates: 55g | Protein: 7g | Fat: 45g | Sugar: 47g
Tried this recipe?Mention @southernplate or tag #southernplate!


Your day goes the way the corners of your mouth point.


Submitted by Lori B

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  1. Hey Bill-Just thought I would let you know that I not only buy store brand cream cheese, but I buy the Fat Free store brand and mouth’s drop everywhere when they take a bite and I tell them what they are eating (most recently was Christy’s Fresh Strawberry Cake with Cream Cheese Frosting). I will have to try this out because it looks yummy!

    1. Tricia,

      Is that “aslmom” as in “American Sign Language”? My niece, Tia, is deaf. She will be going to Gallaudet University in the fall and she can’t wait. I sure can wait. She’s gonna be way too far away.:(

      1. Aww Uncle Bill! You’ll be fine…. although I might not be able to make it for the summer of 2011 since I’ll be off with friends for the next two summers. 🙂

        By the way, AWESOME recipe!! I’m going to try it in cooking class Tuesday.

          1. The cool thing is that Tia auditioned for a new show on Nickelodeon hosted by kids with disabilities. I sure hope that turns out! (I hope I got all that info down correctly)

    1. Rashaundra,

      There should be pictures all over the place. Probably just a computer demon. I hope you enjoy it and get lots of compliments.

      P.S. You better print out the recipe for whoever you feed it to, cause I promise they will want it!

  2. Bill, you almost had me with the oil stuff, until I scrolled further.

    But honestly, what an awesome recipe! Can’t wait to try it out at home.

    Please come back as a guest blogger again! Maybe a main dish next time?

  3. Ohmygosh, Bill, that looks delicious! Definitely gonna have to try that one. Good on you for your guest posting skills, too!

    1. Sandy!

      Bless you Ma’am! It is really good. Try it hot with vanilla ice cream on the side. I made one for my awesome neighbor for fixing my truck and that’s what they did. (I’ve got awesome neighbors!)

  4. Christy; tell bill great recipe. just happened to have everything was so good. I have a problem. out west here they quite selling butter pecan cake mix. I’am making jeff cooks butter pecans muffins. wonder if i could use a spice cake mix or some other substitute. Have any suggestions.

      1. Bill; great recipe, just love easy desserts, put up some more. guys always have quick recipes that are yum yum. I have 4 grown sons and they always amaze me with quick recipes. I should have cooked this way when they were little but they didn’t have all the convenient foods that they do today. I get really excited to cook this way now since it’s just me, sometimes i have to cut recipes in half though.

      2. Great job, Bill

        My grandmother made a version of this recipe, using cherry filling and sliced almonds sprinkled on top. Now it’s time to try yours!

        Yes, Judy is a great name – I am a Judith Ann from St. Louis – not a southern girl, but I sure do appreciate southern cooking and southern hospitality – ya’ll keep up the wonderful work for all of us Southern Platers across the country.

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