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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
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

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