There’s something magical about the combination of sweet, juicy cherries and a golden, buttery crisp topping. This Skillet Cherry Crisp brings together luscious fruit and a crunchy, caramelized crust in just over an hour, making it perfect for a cozy dessert or a special treat. The warm, bubbling cherries release their natural sweetness, while the oat-filled topping adds a satisfying texture that’s both hearty and indulgent.
With just 30 minutes of prep and 40 minutes of baking, this dessert is as easy as it is impressive. The aroma of cinnamon and vanilla fills your kitchen, promising a comforting, homemade delight. Serve it warm with a scoop of vanilla ice cream for a dessert that’s irresistibly rich and utterly satisfying.
Ingredients for Skillet Cherry Crisp
- For the Topping:
- 1 cup (3oz/85g) rolled oats
- 2/3 cup (3 ½ oz/94g) flour (all-purpose or gluten-free substitute)
- ½ cup (3oz/85g) brown sugar (packed)
- ½ teaspoon salt
- 1/2 cup (4oz/115g) butter, softened and diced (or coconut oil for a dairy-free option)
- For the Filling:
- 5 cups (25oz/710g) pitted cherries (fresh or frozen)
- 1 cup (8oz/225g) sugar (adjust to taste)
- 2 small Granny Smith apples, peeled and grated
- 2 tablespoons cornstarch (or arrowroot powder as a substitute)
- ½ teaspoon salt
- ½ teaspoon almond extract (optional, but adds a lovely flavor)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Make the topping: In a bowl, combine rolled oats, flour, brown sugar, salt, and diced butter. Mix until the mixture is crumbly and well combined. Set aside.
- Prepare the filling: In an oven-safe skillet over medium heat, combine pitted cherries, sugar, grated apples, cornstarch, and salt. Cook, stirring occasionally, until the mixture bubbles and thickens (about 5-6 minutes). Stir in the almond extract, then remove from heat.
- Assemble the crisp: Sprinkle the prepared topping evenly over the cherry mixture in the skillet.
- Bake: Place the skillet in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Serve: Allow the crisp to cool slightly, then serve warm with a scoop of vanilla ice cream for the perfect treat. Store any leftovers in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This Skillet Cherry Crisp is a star on its own, but pairing it with a scoop of vanilla ice cream takes it to the next level. For a lighter option, try a dollop of whipped cream or a drizzle of caramel sauce. If you’re feeling adventurous, serve it with a side of Greek yogurt for a tangy twist.
Storage Secrets: Keeping It Fresh
Leftovers? No problem! Store your cherry crisp in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 10 minutes, or microwave individual portions for 30-60 seconds. Pro tip: Sprinkle a few drops of water before reheating to keep the topping crisp.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap cherries for blueberries or peaches for a seasonal twist. If you’re gluten-free, use almond flour instead of regular flour. For a nuttier flavor, add chopped almonds or pecans to the topping. The possibilities are endless!
Time-Saving Tips for Busy Bakers
Short on time? Use frozen cherries instead of fresh—they work just as well! You can also prep the topping ahead of time and store it in the fridge for up to 2 days. When you’re ready to bake, simply assemble and pop it in the oven. Easy peasy!
Equipment Essentials: What You’ll Need
An oven-safe skillet is key for this recipe, but if you don’t have one, a baking dish works too. Make sure you have a mixing bowl for the topping and a peeler for the apples. A wooden spoon is perfect for stirring the cherry mixture without scratching your skillet.
Skillet Cherry Crisp
Equipment
- skillet
Ingredients
Topping
- 1 cup rolled oats
- 2/3 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup butter softened and diced
Filling
- 5 cups pitted cherries
- 1 cup sugar
- 2 small granny smith apples peeled and grated
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, make the topping: combine oats, flour, brown sugar, salt and butter until well combined and crumbly looking.
- In an ovensafe skillet over medium heat, combine cherries, sugar, apples, cornstarch and salt.
- Cook until mixture bubbles and thickens, about 5 or 6 minutes. Stir in almond extract.
- Remove from heat, sprinkle topping over the cherries and place in the oven.
- Bake for 35-45 minutes, or until the topping is golden brown. Serve warm with vanilla ice cream. Store leftovers in the fridge for up to 3 days.
