Fruit Cobbler with Crescent Rolls

Crescent Fruit Cobbler is a delicious blend of peaches, blueberries and strawberries topped with a layer of fluffy, crispy, cinnamon sugared crescent breading. This recipe is the perfect twist on the classic Peach Cobbler. The only thing I don’t typically like about a cobbler is that the breading gets ooey-gooey, so by using crescents, it avoids that issue altogether.

2 cups strawberries
3 cups blueberries
4 cups peaches
1 cup Monk Fruit Sweetener with Erythritol (Granular)
2 Tbsp. all-purpose flour, unbleached
1 Tbsp. ground cinnamon
1 (8 oz) pkg crescent rolls

Topping:
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1 tsp. ground cinnamon

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large baking dish, add the strawberries (cut in halves), blueberries and peaches (if canned, make sure to drain juice).

Add the sugar, flour and cinnamon. Make sure it's well combined.

Roll out the crescents and spread cinnamon sugar topping on both sides. Place on top of fruits and try to stretch it to cover the majority of the dish.

Place in the oven for 30-35 minutes then let cool for about 15 minutes.

Serve by itself or a la mode with ice cream.