Cherry Pear Skillet Cobbler For The Grill Or Campfire Recipes

CHERRY COBBLER ON THE GRILL

Steps:

• Preheat grill to medium (350-400 degrees F). Coat a 9-inch cast-iron skillet with cooking spray.
• Combine cherries, granulated sugar and lemon juice in a large bowl; toss well to coat. Transfer to the prepared pan.
• Combine oats, flour, brown sugar and cinnamon in a medium bowl. Add butter; stir until the mixture is thoroughly combined and holds together loosely.
• Sprinkle the oat mixture over the cherry mixture. Cover the pan with foil. Grill, with grill lid closed, for 20 minutes. Remove the foil and continue grilling, with the lid closed, until the cobbler is bubbly and golden, about 10 more minutes. Remove from grill and let stand for 10 minutes before serving. Serve warm.

SKILLET CHERRY COBBLER (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cherries, sugar, orange juice, orange zest, and salt for base in a stockpot over low heat; cook and stir for 10 minutes. Transfer to a 10-inch cast iron skillet.
• Stir together flour, sugar, almond milk, melted butter, baking powder, and salt for topping in a bowl until well mixed. Scoop over the cherries in the skillet.
• Bake in the preheated oven until the top is slightly browned, 35 to 45 minutes. Serve immediately.

CHERRY-PEAR SKILLET COBBLER (FOR THE GRILL OR CAMPFIRE)

Steps:

• Crumble the sugar-nut mixture from the refrigerated caramel rolls into the bottom of a 10 inch heavy skillet with a tight fitting lid.
• Mix together the orange juice, orange zest and cinnamon; pour over the nut mixture.
• Stir in pie filling and pears; cover.
• Grill over medium-slow coals until mixture is bubbly and pears are nearly tender, about 10 minutes.
• Seperate rolls and arrange cut side down on top of the hot cherry-pear mixture.
• Cover and cook until rolls are done, about 20 minutes longer.
• Serve warm with cream or vanilla ice cream.