{"id":5276,"date":"2014-08-15T19:44:08","date_gmt":"2014-08-16T02:44:08","guid":{"rendered":"http:\/\/www.outdoorcookingmagic.com\/?p=5276"},"modified":"2014-08-19T22:20:19","modified_gmt":"2014-08-20T05:20:19","slug":"dutch-oven-cherry-cobbler","status":"publish","type":"post","link":"https:\/\/www.outdoorcookingmagic.com\/dutch-oven-cherry-cobbler\/","title":{"rendered":"Dutch Oven Cherry Cobbler–So Delicious!"},"content":{"rendered":"

\"DutchDutch oven desserts are fabulous. \u00a0I don't think there is any other way to say it. \u00a0This dessert, Dutch Oven Cherry Cobbler, is no exception. \u00a0It isn't difficult, takes about an hour, and makes the perfect dish to cap off anything that you are cooking on the grill. When I talk to people that aren't very familiar with\u00a0Dutch oven cooking, usually they remember that they have tasted something that was cooked in a Dutch oven--usually it's a dessert. \u00a0And their memory is almost always a good one. \u00a0It's been awhile since I cooked a Dutch oven dessert. \u00a0Today was the day! Make sure that out check out my Dutch Oven Cherry Cobbler video<\/a> at the end of this post to see exactly how I made this.<\/strong> For this dessert, I mixed some flour, sugar, rolled oats and chopped pecans together. \"Flour, Then I added 1 cup of butter cut into small slices. \u00a0Yes, I know that's a lot of butter, but trust me, you really do want that much. \u00a0I then used a pastry tool to cut the butter into the flour\/sugar\/pecan mixture. \u00a0It's not critical that you get it into really small pieces like you might do with biscuits. \u00a0Really coarse is just fine, thank you. \"Flour Next I took two cans of cherry filling and put into the bottom of my 12\" Dutch oven. \u00a0If you want to minimize the cleanup, line the Dutch oven with foil or a Dutch oven liner. \u00a0Some see that as cheating, but it is a huge help at the end when you just want to be done with cleaning up. \"CherriesAfter the cherries, I put the flour mixture on top, put the lid on and put the Dutch oven<\/strong> over the coals. \"Dutch For my 12\" Dutch oven, I used 26 briquettes. Normally for a 325\u00a0degree \"oven\" you\u00a0take the diameter of the Dutch oven and double that to get the number of coals. \u00a0Each two additional coals adds 25 degrees. \u00a0So that was 26 altogether. \u00a0I put 11 underneath and 15 on top. \u00a0You can adjust that split depending on the dish and type of recipe. \u00a0More liquid, put more underneath, want more browning put more on top. \u00a0And you have to adjust for wind and outdoor temperature. It took almost an hour and a half\u00a0to this get done, which was a little surprising. \u00a0Then I realized that the recipe called for two 30 oz cans of cherry filling and I had only got two 21 oz cans. \u00a0So the crust was more than I needed, so it took a bit longer for the cherry to start bubbling up through the crust, because it was thicker. \u00a0The crust is some of the best part, so I wasn't complaining. \"Dutch If you do like I did and only have two 21 oz cans, I would cut everything in the crust down by a third. \u00a0I would estimate it would take an hour to get down if you did that. \"Dutch<\/a> And what was the result? \u00a0The crust was super good and the whole dish was delicious. \u00a0But what else would I expect from a Dutch oven dessert?<\/p>\n

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Dutch Oven Cherry Cobbler<\/div>\n
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Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: Dutch Oven<\/span><\/div>\n
Author: Scott Carey<\/span><\/div>\n
Prep time: