Cherry Cobbler (Crescent Roll Dough)

This is an update to an old-fashioned dessert using easy Crescent flaky dough sheets.

4 cups (26 oz) frozen fruit, thawed, drained and liquid reserved
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ tsp. ground cinnamon
3 Tbsp. cornstarch
1 (8 oz) can refrigerated Pillsbury™ Original Crescent Dough Sheet
1 Tbsp. butter, melted

Topping:
2 tsp. Monk Fruit Sweetener with Erythritol (Granular)
½ tsp. ground cinnamon
¼ cup pecans, chopped

To Serve:
vanilla ice cream

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Spray 11x7" (2 qt) glass baking dish with cooking spray.

In 1 cup measuring cup, mix fruit liquids. If necessary, add enough water to make 1 cup.

In a 2 qt saucepan, mix ½ cup sugar, ½ tsp. cinnamon and the cornstarch; stir in reserved liquid. Cook over medium heat 4-5 minutes, stirring constantly, until thickened; remove from heat. Stir in chopped fruit. Spoon into baking dish.

Unroll dough; place over fruit mixture, tuck in edges. Brush with melted butter. In small bowl, mix 2 tsp. sugar, ½ tsp. cinnamon and the pecans; sprinkle evenly over dough.

Bake 18-24 minutes or until bubbly and golden brown. Cool 5 minutes. Cut into 4 rows by 3 rows. Serve with ice cream.

Nutritional Information:
Per serving: Calories: 160 | Total Fat: 6g | Protein: 1g | Total Carbohydrate: 26g | Sugars: 16g