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Dairy-Free Skillet Cherry Crisp

Dairy-Free Skillet Cherry Crisp

Break out the cast iron skillet and make this seasonal Dairy-Free Skillet Cherry Crisp for dessert tonight!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 321kcal
Author Katie


Crisp Topping:

  • ½ cup white flour
  • ½ cup old fashioned oats
  • cup brown sugar lightly packed
  • 1 tablespoon Barleans Forti-Flax
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup finely chopped pecans
  • ¼ cup butter flavored coconut oil melted

Cherry Filling:

  • 4 cups fresh cherries pitted
  • 3 tablespoons white granulated sugar
  • 2 tablespoon cornstarch
  • ½ teaspoon almond extract


  • Preheat the oven to 400 degrees Fahrenheit.
  • 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 ¼ 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.


Calories: 321kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Sodium: 102mg | Potassium: 288mg | Fiber: 4g | Sugar: 30g | Vitamin A: 59IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg