|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|
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.
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