:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/EYS5xocHW8C1F1qY5z47/52c64c776ba2053f7443cce6569c9b.jpg "Campfire Cherry Cobbler")
Campfire Cherry Cobbler
S’mores are a campfire classic, but even classics get boring. With canned cherries, a box of Bisquick, and a crackling fire, you can have cobbler in 40 minutes. Serve with Crème Fraîche Whipped Cream or, if you’re more or less roughing it, a spritz of whip from the can. Special equipment: You’ll need a heavy, 4- or 5-quart Dutch oven (with a lid) that you don’t mind setting directly over the embers.
Ingredients
- 2 can cherry pie filling
- 21⁄3 Cup original bisquick mix
- 1⁄2 Cup milk
- 3 tablespoon crystal sugar
- 3 tablespoon unsalted butter melted plus more for coating the dutch oven
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Directions
Coat the bottom and sides of the Dutch oven with butter, add the cherry pie filling, and set aside.
Stir together the Bisquick, milk, sugar, and melted butter until well combined. Cover the cherry filling as evenly as you can with the batter.
Cover the Dutch oven and place the pot directly onto the smoldering coals of a campfire, avoiding any intense flames. Rotating every few minutes. Serve warm, with whipped crème fraîche or cream.
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TASTElistCampfire Cherry Cobbler
S’mores are a campfire classic, but even classics get boring. With canned cherries, a box of Bisquick, and a crackling fire, you can have cobbler in 40 minutes. Serve with Crème Fraîche Whipped Cream or, if you’re more or less roughing it, a spritz of whip from the can. Special equipment: You’ll need a heavy, 4- or 5-quart Dutch oven (with a lid) that you don’t mind setting directly over the embers.
Coat the bottom and sides of the Dutch oven with butter, add the cherry pie filling, and set aside.
Stir together the Bisquick, milk, sugar, and melted butter until well combined. Cover the cherry filling as evenly as you can with the batter.
Cover the Dutch oven and place the pot directly onto the smoldering coals of a campfire, avoiding any intense flames. Rotating every few minutes. Serve warm, with whipped crème fraîche or cream.
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