If you’re looking for the best cast iron skillet cherry crisp recipe, look no further because you have just found it!
Why This Is The Best Cast Iron Skillet Cherry Crisp Recipe
Any dessert that starts with fresh or home canned cherries, has a unique taste and is not too sweet is what I consider to be a best recipe.
Now when that is paired with a cast iron skillet, which makes cleanup a breeze, the recipe becomes a keeper in this house.
Simply put, this cast iron skillet cherry crisp tasted great and took very little effort to make.
It is versatile, meaning if we have a power outage, I can mix up this recipe and put the skillet on top of my wood burning stove to make it and while the topping might not be as crispy as when it is baked in an oven, it is still going to be delicious.
This is also a recipe that works well on a BBQ grill or over an open fire.
It is easy to take with you camping as well because all you need to do it pre-measure the ingredients, put the dry ingredients for the filling in one bag and the topping in another bag, then do the same with the butter.
When you are ready to make it, just mix and cook.
Here is my cast iron skillet cherry crisp recipe.Print
For The Filling:
- 3 pints pie cherries
- 4 Tablespoons corn starch
- 2 Tablespoons butter
- 2 Tablespoons light brown sugar
- 1 Tablespoon vanilla paste
- 1 teaspoon Treatology Toasted Pecan Flavoring
For The Topping:
- 1 cup old fashion oatmeal
- 1/2 cup flour
- 1/2 cup light brown sugar
- 1/2 cup cane sugar
- 8 Tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon Kosher salt
- Add 2 Tablespoons of butter to the cast iron skillet and turn it on medium heat to heat it.
- Drain the juice off the cherries.
- Put the drained cherries into the cast iron skillet and cook them for three minutes.
- Turn off the heat and add the other filling ingredients.
- Stir to mix everything together.
- Combine all the ingredients for the topping into a large bowl.
- Use a fork to mix them together and incorporate the butter.
- Once all the ingredients are moist from the butter and it looks like small peas, scoop the topping on top of the cherry mixture.
- Spread the topping out so it is even.
- Cover the top of the cast iron pan with a piece of aluminum foil.
- Place the cast iron skillet on the lower rack of the oven.
- Turn the oven on to 350 degrees Fahrenheit.
- Once the oven is preheated, set the timer to 15 minutes.
- When the timer goes off, remove the cast iron skillet from the oven and remove the aluminum foil.
- Return the cast iron skillet to the lower rack in the oven and bake for another 20 to 30 minutes. The cast iron cherry crisp is done when the top turns golden brown.
- Remove the cast iron skillet cherry crisp from the oven and let it cool for 10 minutes, then serve immediately.
Keywords: cast iron skillet cherry crisp
Final Thoughts About This Cast Iron Skillet Cherry Crisp Recipe
For those who do not have access to home canned cherries, you can use fresh or frozen cherries, just make sure you do not add any cherry juice to the cast iron skillet.
If you don’t like, or don’t have, the Treatology toasted pecan flavoring you can substitute another extract or flavoring.
I personally loved the taste the toasted pecans gave the cherry crisp.
Since my husband does not like nuts in his food, using the flavoring instead of actual nuts was a good compromise.
This recipe is best served hot, but if you have leftovers, simply store them in an airtight container at room temperature.
You can decide later if you want to heat them back up or eat them as they are.
We did not add any whipped cream to ours, but you can if you wish.
I hope you enjoy this recipe and let me know in the comments if you tried it and what you thought.
I highly recommend the following articles:
- Apple Pie For Diabetics
- Healthy Dessert Recipes For Apples
- Easy Dutch Oven Potatoes Recipe
- Apple Crisp Dutch Oven Recipe
- How To Make Cherry Oat Crisp Casserole
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