Can of cherry pie filling
4-6 small baking or custard dishes or Dutch oven
Coat baking dishes with thin coat of oil.
Divide cherry pie filling into dishes, one layer of cherries across bottom.
Mix in bowl until smooth: 1 cup of Bisquick, 1/3 cup of milk, 1 tablespoon of sugar, 1 egg, 1/8 teaspoon of vanilla, large dash of cinnamon.
Pour batter equally over top of cherries in baking dishes. Bake at 350 degrees about 12 to 15 minutes until crust is golden brown and cherries are bubbly. Be careful not to overcook if batter layer is too thin.
For Dutch oven, double the recipe or the cobbler will be too thin and probably burn. Preheat both Dutch oven and lid on fire while preparing Bisquick mix. Prepare a small bed of coals (6 to 8, a few more in winter) on a piece of foil, shiny side up. When Dutch oven is hot, move to bed of coals. Wipe bottom of Dutch oven to remove oil residue. Pour pie filling into hot Dutch oven - should sizzle. Cover and let fruit heat while you mix batter. Pour batter directly on top of heated filling. Cover and put twice as many coals on lid as underneath. Bake as above.
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