Believe that outdoor Dutch Oven cooking needs to shut down during winter in colder regions? Think again! In Alaska, we are cooking Dutch Oven recipes like Cherry Crisp outdoors year round.

And if it’s too wild and wooly? There’s no reason you can’t cook with a Dutch Oven indoors. In fact, I’ll be writing a post soon comparing cast iron Dutch Ovens, and what works best where. In the meantime, this is one of the simplest recipes we make. If you don’t have a Dutch Oven, grab your 9×13″ pan.

My Kids Like Different Holiday Desserts

One of the reasons we bake Cherry Crisp in the winter is that my kids aren’t normal. As an example, we don’t have pumpkin pie for Thanksgiving (except for Jeff). We have cheesecake!

They just aren’t huge, traditional pie fans (unless it’s Key Lime). So in place of it, we do cobblers and crisps. That’s fine with me, because they are SO easy to do, and relatively inexpensive to make. Plus, substituting other fruits doesn’t hurt one bit. Don’t like cherry?…then do apple, blueberry, raspberry or peach!

There aren’t many things that taste better on a chilly winter’s night or sitting around a campfire than a dish of warm cherry crisp with a little whipped topping or vanilla ice cream. Stoke the fire, sit back, relax, and enjoy!

(And watch for a repeat of this recipe in the summer using fresh cherries and berries.)

Dutch Oven Cherry Crisp

Cherry Crisp: Dutch Oven, Outdoors or Indoors

Author: Janet Bowman
Prep Time: 15-20 minutes
Cook Time: 30-45 minutes
Total Time: 1-1/2 hrs
Yield: 8-10 servings 1x

Print Recipe

Description

Cherries, almonds and oat crumble: What’s not to love! So easy to do outdoors or indoors.

Scale

Ingredients

For Cherry Filling:

2–21 oz. cans Cherry Pie Filling
1 Tbsp. Lemon Juice
1 tsp. Vanilla

For the Crumble:

1/2 c. White Sugar
1/2 c. Brown Sugar
1/8 tsp. salt
8 Tbsp. (1 cube) butter (salted or unsalted)
1 c. Cake Flour
3/4 c. Oats
1 c. Slivered Almonds

Equipment:

12 inch Dutch Oven
Charcoal: 25-28 coals: light em up when preparation starts

Instructions

For the Filling:

Grease Dutch Oven with butter or non-stick spray.
Mix cherry pie filling, lemon juice, and vanilla together.
Pour cherry mixture into Dutch Oven.

For the Crumble:

Combine white and brown sugar, salt, and butter in a bowl or food processor. Cream together with some elbow grease, mixer, or pulse until ~ pea size.
Mix together cake flour, oats, and almonds in a separate bowl.
Add to creamed butter/sugar mixture and combine.
Spread topping evenly over the cherry mixture in Dutch Oven.
Cover and place Dutch Oven on 8-9 coals and top lid with 17-18 coals. Bake for 30-45 minutes, checking for evenly browned crust.

Top with whipped cream or vanilla ice cream and enjoy!

Notes

For indoors: Use Dutch Oven (enamel coated or standard), or 9 x 13″ pan. Pre-heat oven to 350 degrees and bake 30-45 mins.
Healthy Substitutions: Use Splenda in place of sugar and/or brown sugar.

Category: Desserts
Method: Dutch Oven