Cast Iron Cherry Almond Cobbler

1 cup packaged bisquit mix
2 T. sugar
2 T. cold margarine or butter, shredded
3-4 T. water
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar

Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch
long strips. Set aside. Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.

Arrange about 12 hot coals around dutch oven.
Cook and stir cornstarch mixture until it comes to a boil. Stir in
cherries, almonds and 1 T. margarine. Return to boiling.
Place pastry strips randomly atop filling. Sprinkle with coarse sugar.
Add coals around edge if necessary. Place 20 hot coals on lid

Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8