Bisquick Cherry Cobbler

Yields1 Serving
 One or two cans of cherry pie filling
 Box of Bisquick
 Vanilla flavoring
 1 Egg
 Water
 Sugar
 Milk
 Cinnamon
 Round 8-9" cake pan
 Dutch oven
 Aluminum foil
1

Coat cake pan with thin coat of oil, or line with foil and coat with oil.

Spread cherry pie filling into cake pan, at least 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. If batter is very thick, add a splash of milk so it will be spreadable but not runny.

Pour batter equally over top of cherries, use spoon to spread if needed. Place three small rocks on bottom of hot preheated Dutch oven, then place cake pan in oven on top of rocks and cover. Place oven on top of eight-ten good charcoals. Put twice as many on top. Bake about 12 to 15 minutes until crust is golden brown and cherries are bubbly. Be careful not to overcook if batter layer is thin.

Ingredients

 One or two cans of cherry pie filling
 Box of Bisquick
 Vanilla flavoring
 1 Egg
 Water
 Sugar
 Milk
 Cinnamon
 Round 8-9" cake pan
 Dutch oven
 Aluminum foil

Directions

1

Coat cake pan with thin coat of oil, or line with foil and coat with oil.

Spread cherry pie filling into cake pan, at least 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. If batter is very thick, add a splash of milk so it will be spreadable but not runny.

Pour batter equally over top of cherries, use spoon to spread if needed. Place three small rocks on bottom of hot preheated Dutch oven, then place cake pan in oven on top of rocks and cover. Place oven on top of eight-ten good charcoals. Put twice as many on top. Bake about 12 to 15 minutes until crust is golden brown and cherries are bubbly. Be careful not to overcook if batter layer is thin.

Bisquick Cherry Cobbler