Rustic Cooking

Cherry Crisp: Dutch Oven, Outdoors or Indoors

Believe that outdoor Dutch Oven cooking needs to shut down during winter in colder regions?  Think again!

In Alaska, we are cooking Dutch Oven recipes like Cherry Crisp outdoors year round.

And if it’s too wild and wooly?  There’s no reason you can’t cook with a Dutch Oven indoors.  In fact, I’ll be writing a post soon comparing cast iron Dutch Ovens, and what works best where.

In the meantime, this is one of the simplest recipes we make.  If you don’t have a Dutch Oven, grab your 9×13″ pan.

Cherry Crisp Ingredients
Cherry Crisp creamed ingredients
Cherry Crisp Topping

Cherry Crisp Ready to Bake

My Kids Like Different Holiday Desserts

One of the reasons we bake Cherry Crisp in the winter is that my kids aren’t normal.  As an example, we don’t have pumpkin pie for Thanksgiving (except for Jeff).  We have cheesecake!

They just aren’t huge, traditional pie fans (unless it’s Key Lime).  So in place of it, we do cobblers and crisps.

That’s fine with me, because they are SO easy to do, and relatively inexpensive to make.  Plus, substituting other fruits doesn’t hurt one bit.  Don’t like cherry?…then do apple, blueberry, raspberry or peach!

Dutch Oven Cherry Crisp Indoors or Outdoors

There aren’t many things that taste better on a chilly winter’s night or sitting around a campfire than a dish of warm cherry crisp with a little whipped topping or vanilla ice cream.

Stoke the fire, sit back, relax, and enjoy!

(And watch for a repeat of this recipe in the summer using fresh cherries and berries.)

Cherry Crisp

Dutch Oven Cherry Crisp

Dutch Oven Cherry Crisp (out or indoors)
Dutch Oven Cherry Crisp
Yield: 6-8 servings
Prep Time: 15-20 minutes
Difficulty: Easy
Substitutions: Use Splenda in place of sugar and brown sugar
Coals: 25-28, light em up when preparation starts of pre-heat oven to 350 degrees
No Dutch Oven: Use 9×13″ pan


For the Cherry Crisp:

  • 2-21 oz cans Cherry Pie Filling
1 Tbsp Lemon Juice
  • 1 tsp Vanilla
  • 1/2 c. White Sugar
  • 1/2 c. Brown Sugar
  • 1/8 tsp. Salt
  • 8 Tbsp (1 cube) cold butter (salted or unsalted)
  • 1 c. Cake Flour
  • 3/4 c. Oats
  • 1 c. Slivered Almonds
  • 12 inch Dutch Oven, charcoal

For the Filling: Grease indoor or outdoor Dutch Oven with butter or non-stick spray. Mix cherry pie filling, lemon juice, and vanilla together. Pour cherry mixture into Dutch Oven.

For the Crumble Topping: Combine white sugar, brown sugar, salt, and butter in a bowl or food processor. Cream together or pulse until ~ pea size.

Mix together cake flour, oats, and almonds in separate bowl. Add to creamed butter/sugar mixture and combine. Spread topping evenly over the cherry mixture in Dutch Oven.

Cover and place Dutch Oven on 8-9 coals, and top lid with 17-18 coals or place in 350 degree oven. Bake for 30-45 minutes, checking for evenly browned crust.

Top with whipped cream or vanilla ice cream and enjoy!


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