Dutch oven desserts are fabulous.  I don't think there is any other way to say it.  This dessert, Dutch Oven Cherry Cobbler, is no exception.  It 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 Dutch oven cooking, usually they remember that they have tasted something that was cooked in a Dutch oven--usually it's a dessert.  And their memory is almost always a good one.  It's been awhile since I cooked a Dutch oven dessert.  Today was the day! Make sure that out check out my Dutch Oven Cherry Cobbler video at the end of this post to see exactly how I made this. For this dessert, I mixed some flour, sugar, rolled oats and chopped pecans together. Then I added 1 cup of butter cut into small slices.  Yes, I know that's a lot of butter, but trust me, you really do want that much.  I then used a pastry tool to cut the butter into the flour/sugar/pecan mixture.  It's not critical that you get it into really small pieces like you might do with biscuits.  Really coarse is just fine, thank you. Next I took two cans of cherry filling and put into the bottom of my 12" Dutch oven.  If you want to minimize the cleanup, line the Dutch oven with foil or a Dutch oven liner.  Some see that as cheating, but it is a huge help at the end when you just want to be done with cleaning up. After the cherries, I put the flour mixture on top, put the lid on and put the Dutch oven over the coals. For my 12" Dutch oven, I used 26 briquettes. Normally for a 325 degree "oven" you take the diameter of the Dutch oven and double that to get the number of coals.  Each two additional coals adds 25 degrees.  So that was 26 altogether.  I put 11 underneath and 15 on top.  You can adjust that split depending on the dish and type of recipe.  More liquid, put more underneath, want more browning put more on top.  And you have to adjust for wind and outdoor temperature. It took almost an hour and a half to this get done, which was a little surprising.  Then I realized that the recipe called for two 30 oz cans of cherry filling and I had only got two 21 oz cans.  So 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.  The crust is some of the best part, so I wasn't complaining. If you do like I did and only have two 21 oz cans, I would cut everything in the crust down by a third.  I would estimate it would take an hour to get down if you did that. And what was the result?  The crust was super good and the whole dish was delicious.  But what else would I expect from a Dutch oven dessert?

Dutch Oven Cherry Cobber Video

Try this recipe and let me know what you think!

For more Dutch oven treats, check out all of the other Dutch oven recipes.