Cherry Crisp

I thought this was what people call a cobbler.  So did my husband.  It’s a good thing we were on the same page, or this could have turned out very differently.  For those of you in the same boat as us, a cobbler is basically a pie with the pie crust or biscuit dough on top of the filling.  A crisp is the pie filling covered in an oatmeal/granola mixture.  Both are good, but this is the latter.

I have a small 7-inch skillet that I’d never used and after deciding that a crisp sounded delicious, we decided to make it in this smaller skillet instead of our large skillet (10- or 12-inches).  It was a perfect “for two” serving.  Note that you can bake this on the grill if you place the coals around the edge of the grill to create that oven-like baking atmosphere.

Cherry Crisp | doomthings

Ingredients (adapted from Better Homes and Gardens):


  • 1 cup cherries, pitted
  • 1 1/2 tbsp sugar
  • 3 tbsp flour
  • 1/4 tsp vanilla extract
  • 1 tbsp Chambord (optional)
  • squirt of lime (or lemon) juice


  • 2 tbsp oats
  • 2 tbsp brown sugar
  • 1 tbsp flour
  • 1 tbsp butter, softened


  1. In a medium bowl, combine the filling ingredients and toss well.
  2. In a separate bowl, combine the dry topping ingredients.
  3. Cut butter into topping mixture and mix well.
  4. Spread the filling in the bottom of the skillet.
  5. Sprinkle the topping over the filling.
  6. Bake at 350 degrees F for 15 to 20 minutes.






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