Cherry Crisp

2 Cans Cherry Pie Filling (can use 3 cans if have a larger crowd)

2 Cups Sugar

2 Cups Flour

1 Cup Oatmeal

½ Cup Pecans – chopped

1 Cup Butter

1 teaspoon Vanilla

Spray a 12” Camp Dutch Oven with cooking spray. Pour cherry pie filling into the dutch oven and spread evenly. In a separate bowl, combine sugar, flour, oatmeal and pecans. Mix. Add vanilla. Cut butter into small chunks. Using your fingers, a fork, or a pasty blender work butter into the crumb mixture until coarse pea size crumbs form. Pour evenly over the pie filling.

Put the lid on the dutch oven and place pot over 9 hot charcoal briquettes, place 15 hot charcoal briquettes on the top. Bake for 45 – 50 minutes or until golden brown. (or Bake in regular oven 350 degrees for 45 – 50 minutes.)