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Dutch Oven Recipes > Cherry Crisp Cobbler |
2 | (30 oz.) cans cherry pie filling | 1/2 | cup chopped pecans |
2 | cups sugar | 1 | cup butter |
2 | cups flour | 1 | tsp. vanilla |
1 | cup oatmeal |
Line a 12" Dutch oven with heavy duty foil. Pour cherry pie filling into oven and spread evenly. In a separate bowl combine sugar, flour, oatmeal, and pecans; stir to mix. Add vanilla. Cut butter into 1 Tbs. size pieces then using your fingers work butter into the crumb mixture until coarse pea sized crumbs form. Spread topping evenly over cherries. Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes until crisp is golden brown and fruit is bubbly. Serve topped with whipped cream. Variation: Stir in one 30 oz. can of drained sliced peaches or diced pears to the cherry pie filling. Serves: 12-14 [ Back ] |
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