Cinnamon Apple Strudel Cobbler

Kathy Sandoz


NOTE: If you can’t find caramel apple pie filling, regular pie filling will work just fine.
*Also works with any other fruit filling you desire. There are so many possibilities.
I’d think you could even replace the fruit filling with some type of Bavarian cream or vanilla pudding, then drizzle with a chocolate sauce.
Sooooo many possibilities...


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  • 2 can(s)
    refrigerated crescent rolls
  • 3 can(s)
    caramel apple pie filling
  • 1/4 c
    brown sugar
  • 2-3 Tbsp
  • Pinch
  • 1/2 tsp
  • 4 Tbsp
    butter, cubed
  • 1-2 Tbsp
    cinnamon-sugar mixture
  • 1 c
    powdered sugar
  • 1-2 Tbsp

How to Make Cinnamon Apple Strudel Cobbler


  1. Preheat oven to 375°
  2. Mix flour, brown sugar, cinnamon & salt together.
    Empty all three cans of apple filling into a large bowl. Mix in flour mixture until well combined.
  3. Spray a 9x13” baking dish that has tall sides. Unroll 1 can of the crescent roll dough. Pinch seams together. Place on bottom of baking dish.
  4. Pour apple mixture over bottom crust. Dot butter evenly on top of the apples.
  5. Unroll 2nd roll of crescent rolls. Pinch seams together. Place over top of apples.
  6. Sprinkle cinnamon-sugar mixture lightly over the top.
  7. Bake in preheated oven for 30-45 minutes or until golden brown.
  8. While that is baking, mix together powdered sugar and water. Make it thin enough to drizzle but not too thin.
  9. Remove cobbler from oven when it’s finished and immediately drizzle the powdered sugar glaze over the top.
  10. Serve warm or cooled.

Printable Recipe Card

About Cinnamon Apple Strudel Cobbler

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy

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