BLACKBERRY CRESCENT ROLL BARS
Blackberry crescent roll bars are delicious for breakfast with your morning coffee.
This is an easy recipe using two cans of crescent rolls. You can use different fillings like pie filling or make your own. I had some blackberries on hand and wanted an easy breakfast recipe and this is what I made. You could use one half of a package or 4 ounces of cream cheese in this recipe instead of the pineapple and just cut it in dime size pieces. These blackberry crescent roll bars keep well in the refrigerator and can be reheated in the microwave. They are great as a snack with milk or tea and you could take this dish to any event or occasion and they will be surprised you used crescent rolls for the crust. You might also like to check out our brunch recipes.
Blackberry crescent roll bars will surprise you when you see how good they are!
2 (8 ounce) cans original crescent rolls
2 cups fresh or frozen blackberries
1/2 cup white granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (8 ounce) can pineapple tidbits, drained
2 tablespoons milk
1 egg
Remove dough from one can of the crescent rolls and place in the bottom of a 9 x 13 baking dish pinching the seams together to make a solid dough. I do not spray the dish. Combine the sugar, blackberries, vanilla extract, ground cinnamon, milk and egg in a bowl. Mix with a spoon and spread over the crescent roll dough in the baking dish. Drain the pineapple and sprinkle over the blackberry mixture. Cover the dish with the other can of crescent rolls for a topper like in the photo below. Bake in a preheated 350 degree oven for about 30 minutes or until brown on top. Remove and let cool completely. Once cooled drizzle on my recipe for basic powdered sugar glaze or just leave it plain. Makes about 8 servings. Enjoy.
Blackberry Crescent Roll Bars
Ingredients
- 2 8 ounce cans original crescent rolls
- 2 cups fresh or frozen blackberries
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 8 ounce can pineapple tidbits, drained
- 2 tablespoons milk
- 1 egg
Glaze
- 1 cup white powdered sugar
- 3 to 4 tablespoons milk I use 2%
- 1 teaspoon vanilla extract optional
Instructions
- Remove dough from one can of the crescent rolls and place in the bottom of a 9 x 13 baking dish pinching the seams together to make a solid dough. I do not spray the dish.
- Combine the sugar, blackberries, vanilla extract, ground cinnamon, milk and egg in a bowl. Mix with a spoon and spread over the crescent roll dough in the baking dish. Drain the pineapple and sprinkle over the blackberry mixture. Cover the dish with the other can of crescent rolls for a topper
- Bake in a preheated 350 degree oven for about 30 minutes or until brown on top. Remove and let cool completely. Top with Glaze
Glaze Instructions:
- Put sugar in a bowl and whisk in milk and vanilla extract until mixture is smooth. You can add more or less milk or sugar to get the consistency you want.
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