Cherry Crisp Cobbler

from Lurenda Farber

2	(30 oz.) cans cherry pie filling	1/2	cup chopped pecans
2	cups sugar	1	cup butter
2	cups flour	1	tsp. vanilla
1	cup oatmeal Line a 12" Dutch oven with heavy duty foil. Pour cherry pie filling into oven and spread evenly. In a separate bowl combine sugar, flour, oatmeal, and pecans; stir to mix. Add vanilla. Cut butter into 1 Tbs. size pieces then using your fingers work butter into the crumb mixture until coarse pea sized crumbs form. Spread topping evenly over cherries. Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes until crisp is golden brown and fruit is bubbly. Serve topped with whipped cream. Variation: Stir in one 30 oz. can of drained sliced peaches or diced pears to the cherry pie filling. Serves: 12-14