Ingredients

• 1 Reynolds® Slow Cooker Liner
• 1/2 cup granulated sugar
• 4 teaspoons quick-cooking tapioca
• 1 teaspoon apple pie spice
• 1 1/2 pounds cooking apples, peeled, cored and cut into 1/2-inch slices
• 1 (16 ounce) can pitted tart cherries
• 1/2 cup dried cherries
• Spiced Triangles:
• 1 tablespoon sugar
• 1/2 teaspoon apple pie spice
• 1 (8 ounce) package refrigerated crescent rolls
• 1 tablespoon melted butter
• Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)

Instructions

1. In a 3-1/2- or 4-quart crockery cooker stir together sugar, tapioca, and apple pie spice.
2. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.
3. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours.
4. Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice.
5. Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture.
6. Cut each triangle into 3 triangles. Place on an ungreased baking sheet.
7. Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.
8. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes.
9. Top with Spiced Triangles and ice cream or half-and-half, if desired.