Dairy-Free Skillet Cherry Crisp Recipe
Break out the cast iron skillet and make this seasonal Dairy-Free Skillet Cherry Crisp for dessert tonight! Finish out the summer with this family favorite.
Ingredients
- 1/2 cup White Flour
- 1/2 cup Old Fashioned Oats
- 1/3 cup Brown Sugar lightly packed
- 1 tablespoon Forti-Flax
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Finely Chopped Pecans
- 1/4 cup Butter Flavored Coconut Oil melted
- 4 cups Fresh Cherries
- 3 tablespoons Granulated Sugar
- 2 tablespoons Cornstarch
- 1/2 teaspoon Pure Almond Extract
Instructions
- Preheat the oven to 400°F.
- For the crisp topping combine the white flour, old fashioned oats, brown sugar, Forti-Flax, salt, ground cinnamon, and pecans in a stand mixer with a flat paddle. Mix on low then carefully pour in the coconut oil. Mix until coarse pieces form. Set to the side.
- Next, rinse and pit your cherries. Place the pitted cherries in a large mixing bowl. Add 1/4 cup white sugar, 2 tablespoons cornstarch, and 1 teaspoon almond extract to the cherries. Mix well until every cherry is coated with the cornstarch/sugar/almond extract mixture.
- Spray a large cast iron skillet with coconut oil spray. Pour in the cherry mixture and then top with the oat mixture. Bake at 400 degrees for 45 minutes or until the crisp topping is golden brown.
- Serve the skillet cherry crisps warm or at room temperature, and top with dairy free ice cream.
Notes
- I used this butter flavored coconut oil.
- I use the OXO Good Grips Cherry Pitter and it works like a gem!
- If you don't wish to make this recipe dairy free you can sub the coconut oil for room temperature unsalted butter.
Nutrition
Calories: 307kcalCarbohydrates: 43gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 102mgFiber: 4gSugar: 24g
Tried this recipe?Let us know how it was!