Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Cherry Crisp Cobbler

2 (30 oz.) cans cherry pie filling 1/2 cup chopped pecans
2 cups sugar 1 cup butter; melted
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 to melted butter and stir to mix. Using a fork, mix in butter until pea size crumbs form. Spread topping evenly over cherries.

Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30 minutes.

Serve topped with whipped cream.

Serves: 12-14

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