Wild dutch-oven brownies and toasted pecans, built for a hungry table after a long day out.
Prep 17 min · Cook 54 min
Heat the oven or a coal-ready dutch oven and butter a cast-iron skillet generously.
Toss the fruit with sugar and a pinch of salt, then spread it into the skillet.
Mix the batter or crumble and spoon it over the top of the dutch-oven brownies in an even layer.
Bake until bubbling at the edges and golden across the top.
Cool just enough to set, then serve and toasted pecans while still warm.
Skillet Sweets & Pies
Free
Wild berry crisp with vanilla ice cream -- seared with a hard crust and rested before the knife.
Skillet Sweets & Pies
Members
Slow and simple maple skillet blondies with fresh berries, full of deep, wood-smoke flavor.
Skillet Sweets & Pies
Free
Blackberry cobbler done right: and whipped cream, with real technique and a good rest.
Skillet Sweets & Pies
Members
Honest campfire banana boats and warm cream, done the way the camp likes it.