Wednesday, August 13, 2008

Big Green Cherry Cobbler

I suspect that many people will recognize this recipe as some version of their own Boy Scout skillet or campfire cobbler; I use bisquick instead of flour but prefer to just say “may I have more sir?” regardless of the actual mix of ingredients…umm good!

Ingredients
1 - 15 Oz. Can of Pitted, Red Tart Cherries in Water
1 – Stick Unsalted Butter
1 cup - Bisquick
1 cup - Sugar
1 cup - Milk (Organic Reduced Fat)

Preparation
1. Preheat the BGE to 375 Degrees and stabilize (this will require the plate setter with Legs Down. To assure even cooking add the pizza stone under the baking dish as well)
2. Melt butter and pour in 9 x 9 inch baking dish.
3. Mix the Bisquick, Sugar and Milk and pour into baking dish.
4. Open Fruit and pour on top of the contents in the baking dish.
5. Bake 375 degrees for 40 minutes or until top is golden brown and bubbly (if the heat creeps up to 400 degrees, just shut down the bottom vent and let it ride).

Note: If you are using a sweetened pie filling from a can you can cut back the amount of sugar you use by ¼ cup. If you prefer to use TWO cans of Cherries, use a 9 x 13 pan and change nothing else (cooking time may need to decrease by 5 minutes)

Kudos to DEEPSOUTH on the EggheadForum for the basic recipe recommendation that I subsequently modified with more butter, more sugar and bisquick but hey, he got me jump started.