Cherry Pear Skillet Cobbler For The Grill Or Campfire Food

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.

GINGERED CHERRY PEAR COBBLER

Steps:

• In a large bowl, combine the first 5 ingredients; transfer to a greased 12-in. cast-iron skillet or 2-qt. baking dish. Heat butter in a small saucepan over medium heat for 7 minutes or until golden brown; pour over pear mixture. Cover and bake at 350° for 20-25 minutes or until bubbly., In a food processor, combine sugar and ginger; cover and process until finely chopped. Add the flour, baking powder, baking soda and salt; cover and process for 3 seconds or until blended. Add butter; process until mixture resembles coarse crumbs. Add buttermilk and pulse just until a soft dough forms. Drop by tablespoonfuls over warm pear mixture. , Bake, uncovered, for 35-40 minutes or until topping is golden brown. Serve warm.

GLUTEN-FREE GRILLED CHERRY COBBLER

Steps:

• Preheat a grill for cooking over medium-high heat (about 375 degrees F) and grease a medium cast-iron skillet with cooking spray or butter. In a medium bowl, whisk together the flour, baking powder, salt and 1/4 cup of the maple sugar. Mix in the milk, vinegar and oil until just combined.
• In another medium bowl, toss together the cherries, cornstarch and the remaining 2 tablespoons maple sugar. Transfer the fruit to the prepared skillet and dollop the dough over the fruit; sprinkle with maple sugar. Cover with foil and grill until the juices are bubbling, about 25 minutes; uncover and continue to cook until the top is golden, 15 minutes more. Let cool 5 minutes before serving.

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.

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.

EASY CHERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or shallow 2-quart casserole with cooking spray. In large bowl, stir topping ingredients until smooth; set aside.
• In 2-quart saucepan, melt butter over medium heat. Stir in remaining fruit mixture ingredients. Cook about 2 minutes, stirring frequently, until mixture is hot. Spoon fruit mixture into dish. Pour topping evenly over fruit.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 20 minutes before serving. Serve warm with whipped topping or ice cream.