Skillet Cherry Crisp has all the elements of the perfect summer dessert! Deliciously sweetened with cherries, a robust flavor from the skillet, and a crunchy topping for the yummiest texture. Recipe is grain-free, Paleo, and loved by all!
They are HERE!!!! Cherries have officially hit the stores and farm stands, and this girl couldn’t be more thrilled. I am not much of a fruit girl, but something about the summer has me diving head first into the produce section with all of my favorite tastes of summer: cherries, berries, peaches, plums, and melon!!
With my most recent trip to the grocery store, you better believe I stocked up with pounds of cherries. This easy snack is my version of candy!! With my purchase of at least 3lbs (I knew they would go fast), I headed home and started dreaming up all the ways I wanted to eat these cherries. Dessert was at the top of my list.
I decided to celebrate the arrival of cherries with either a crisp or cobbler, with a simple dessert that is all about the fruit itself (and who are we kidding, the topping too!) I knew the skillet would make the perfect cooking vessel so I could get an even more rich and robust taste. And when you Instagram friends sealed the deal and preferred the cherry crisp, I went right to work.
How to make Skillet Cherry Crisp:
This dessert focuses on REAL fresh cherries. Not to be confused with canned or jarred cherries that are loaded with sugar. I promise, the fresh cherries will make the absolute BEST tasting dessert!
I used about 2lbs in this recipe (between 5-6 cups), I pitted and halved them using a cherry pitter (a fantastic tool if you don’t have one).
Once the cherries are pitted and halved, we heat up an 11-12 inch cast iron skillet to medium high heat. Toss in grass fed butter, ghee, or coconut oil. This step adds an element of rich flavor!! Let it sizzle for a few minutes, then add the cherries. Stir the cherries over the heat for another few minutes, then remove from heat.
Stir in vanilla extract, coconut sugar, and arrowroot starch. Toss gently. Make the crisp topping by pulsing almonds, shredded coconut, coconut sugar, almond flour, coconut oil or butter, and cinnamon in a food processor. Once crumbly, toss on top of the cherries in the skillet. Transfer the skillet to the oven. Bake for 40-45 minutes, or until mixture is bubbly and topping is golden brown.
Let sit for a few minutes to cool. Serve at room temperature or warm!
Serving and Storing:
Skillet Cherry Crisp tastes best with vanilla ice cream! As mentioned above, serve warm or at room temperature.
To store, simply refrigerate. Once ready to serve the leftovers, warm up in the oven or microwave.
Skillet Cherry Crisp
For the cherry filling:
- 2 lbs pitted and halved cherries (about 5-6 cups)
- 3 tbsp grass fed butter, ghee, or coconut oil
- 1 tbsp vanilla extract
- 1/3 cup coconut sugar
- 1 tbsp arrowroot starch
For the crisp topping:
- 3/4 cup blanched almond flour
- 1 cup raw almonds*
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut sugar
- 4 tbsp grass fed butter, ghee, or coconut oil
- 2 tsp cinnamon
- pinch of sea salt
Preheat the oven to 350 degrees. Heat an 11-12 inch cast iron skillet (or oven proof skillet), to medium high heat on the stovetop.
Once hot, add the 3 tbsp of butter, oil or ghee. Cook for 2-3 minutes, until the mixture is bubbly and lightly browned. Now toss in the cherries. Reduce heat to medium low, cook and stir the cherries for another 3-4 minutes. Remove from heat.
Stir in vanilla extract, sugar, and arrowroot starch. Stir gently.
Make the topping by placing the almonds, almond flour, shredded coconut, coconut sugar, butter, cinnamon, and sea salt into a food processor. Pulse for just a bit, or until the mixture is crumbly. Pour topping on top of the cherries in the skillet, and evenly distribute among the top.
Transfer skillet to the oven. Bake for 40-45 minutes or until topping is golden and cherries are bubbly. Remove from oven.
Let cool for a bit, and serve warm or at room temperature.
*Can use pecans and walnuts in place of almonds. Or any combination of those 3