Posts Tagged ‘grill’

Cherry Crisp

Posted: 8th July 2013 by doomthings in Dessert, The Foodening
Tags: , , , , ,

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.

I mostly wanted to make this sandwich because the picture I found on via Pinterest looked delicious.

Normally, I will try to adapt recipes from what I already have in my house, but all these ingredients sounded so essential that I made an unecessary detour to the grocery store on the way home from work to get them.  The only thing I didn’t have was raspberry jam and fresh jalapeno (see the original recipe).  Fortunately, I had a delicious hot pepper spread that worked nicely.

Turkey Strawberry Brie Sandwich | doomthings

Ingredients (adapted from

  • Thinly sliced country style bread
  • brie
  • thinly sliced deli turkey
  • fresh basil
  • strawberries
  • hot pepper spread
  • fig and walnut spread (optional)


Stack the sandwich parts in this order:

  1. Bottom piece of bread.
  2. Thin slices of brie.
  3. Turkey slices.
  4. Layer of basil.
  5. Sliced strawberries.
  6. Spread the spread(s) on the other slice of bread, and place on top of the strawberry layer of the sandwich.

From here you can do one of two things:  1) Grill the sandwich like a panini or grilled cheese (maybe pre-butter the outsides of the bread; 2) Heat the sandwich in a toaster oven (~350 degrees Fahrenheit for about 5 minutes or until cheese looks gooey).

I did the latter because I didn’t have access to a panini press or stovetop (I had this for lunch at work), but I did manage to find a toaster oven.  I’ve recently preferred to “grill/toast” my sandwiches, including grilled cheese, to reduce my delicious butter intake, and this sandwich did not disappoint.   The first time I made the sandwich, I only used hot pepper spread and not the fig/walnut spread (which we randomly had in our refridgerator).  My husband thought the strawberries made the sandwich a bit too sweet, and suggested a more tart fruit would compliment the turkey better.  That said, he did enjoy the sandwich almost as much as I did.


For my second try (this post), the fig and walnut spread added a nice tartness.  My husband liked this much better.

Unfortunately, I was not able to get a post-toasted picture because I didn’t have my camera handy.  -5 intelligence.