Dutch Oven Cherry Cobbler

🧂 Ingredients

• 1 cup all-purpose flour*
• 2 tablespoons cane sugar
• 1/4 teaspoon sea salt
• 6 tablespoons unsalted butter

  softened
• 2 tablespoons whole milk
• 21 ounces cherry pie filling

Instructions

• 1 Before getting started, get your campfire ready. You'll want to let the fire
  burn down to the hot coals with some flame here and there. If you're using
  charcoal briquettes instead, you'll need to light around 30-35 total, preferably
  using a chimney starter and splash of lighter fluid.
• 2 Set your Dutch oven on the hot coals or briquettes so that it has time to
  preheat.
• 3 Also go ahead and grease up your foil pie plates with nonstick cooking spray.
• 4 Start by whisking the all-purpose flour, cane sugar and salt in a medium mixing
  bowl 'til well-combined.
• 5 Then add the softened butter and milk to the flour mixture, stirring everything
  together with a fork. It should come together into a soft, slightly sticky
  dough.
• 6 Dump the cherry pie filling into the greased foil pan.
• 7 Next, crumble the crumble topping over the cherry filling.
• 8 Finally, transfer your cobbler into the preheated Dutch oven, taking care not to
  burn yourself. I like to fashion an aluminum foil sling underneath the pie
  plate, which allows me to drop the cobbler into the Dutch oven while holding the
  sling from above. I also use this to lift it back out later on!
• 9 Now that your cherry cobbler is in the Dutch oven, put the lid back on and place
  it back onto the hot coals or charcoal briquettes. You'll also want to place an
  even, single layer of coals or briquettes across the top of the lid.
• 10 Let it "bake" for about 20-30 minutes, or 'til the crumb topping starts to turn
  golden brown and the filling has bubbled through. I recommend rotating the Dutch
  oven about 90º on the coals every 10 minutes as it bakes to promote even
  cooking.
• 11 When your cherry cobbler is done, take it off the coals and serve while warm!

Nutrition Info