• 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.