cherry almond skillet crisp


If there’s a more lovely pairing than cherries with almond, I certainly can’t think of one. The two are a perfect match, made only more scrumptious when topped with a buttery lid of oatmeal and brown sugar crumble in this skillet crisp.

Cherry Almond Skillet Crisp

Baked up in a Lodge 12 inch cast iron skillet, this crisp is large enough to serve a crowd and easily goes from the oven (or grill!) to table, making it an effortless summer dessert. All that’s left is to top the still warm crisp with scoops of vanilla bean ice cream… heaven!

P.S. Today I’ve partnered with Lodge to gift one of you with your very own skillet! Check out the giveaway details below the recipe.

Cherry Almond Skillet Crisp VSCO 2 copy

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Cherry Almond Skillet Crisp



  • 1 1/2 cups rolled oats
  • 3/4 cup flour
  • 3/4 cup light brown sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 3 Tbsp Amaretto
  • 10 Tbsp cold unsalted butter, cubed


  • 4 oz almond paste, cubed
  • 3/4 cup sugar
  • 1/4 cup arrowroot starch
  • 1/4 tsp salt
  • 10 cups fresh Bing cherries, pitted
  • 1 Tbsp Amaretto


  1. Preheat oven to 375°F place a baking sheet in the center of the oven. Grease a seasoned 12-inch cast iron skillet (or a 13 x 9-inch baking dish). For the crumble topping, whisk together oats, flour, brown sugar, cinnamon, and salt in a medium bowl; mix in Amaretto. Cut in butter with a pastry blender or fork until large crumbs form. Keep chilled while preparing filling.
  2. For the filling, combine almond paste and sugar in a food processor and pulse for 1 minute to combine. Whisk together almond paste-sugar mixture, arrowroot starch, and salt in a large bowl. Add cherries and Amaretto and toss to combine. Spoon filling into skillet and top with chilled crumble. Place skillet on preheated baking sheet and bake for 55 minutes, until filling is bubbling and topping is golden brown. Let cool on a wire rack for 30 minutes before serving.


Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section.


  • Calories: 300
  • Carbohydrates: 50

a Rafflecopter giveaway

Giveaway ends on Saturday, June 18, 2016. Open to continental US Residents.
Disclosure: Lodge generously provided product for the giveaway. I received no compensation and all opinions expressed in this post are my own.


  1. Adding to what Sue said, because I completely agree with her, the flavor of almonds and cherries is one of my favorite combinations. I am in love with this recipe.

  2. My favorite fruit is cherries!!! I am SO excited to eat them this season and this crisp sounds amazing!

  3. I’m pretty sure the only skillet dessert I’ve ever had is a chocolate chip cookie, mostly because I don’t own a cast iron skillet. Would love to try more recipes!

  4. My favorite skillet dessert is the classic Tarte Tatin. This gorgeous Lodge skillet would be perfect for making one!

  5. Beautiful recipe! The cherries are so delicious right now; so, this is a must make dessert. Everyone needs at least one Lodge cast iron skillet in their kitchen cabinet 🙂

  6. I LOVE the double dose of almond in the filling! This is one amazing dessert. When it comes to skillet desserts, I love a tarte tatin!

  7. We have never made a dessert in our cast iron that I can remember. We primarily make dinners. The one you made looks good, as do some of the suggestions in the other comments.

  8. I only have a flat cast iron pan that I use to cook tortillas….but I think my favorite dessert, banana foster would be great made on the skillet.

  9. I’ve had cornbread in a skillet, it’s a sweeter cornbread that you put into a bowl when it’s done and put some cream on top. Super delicious.

  10. Truth be told, I’ve never had or made a dessert in a skillet. But they look great and I love the rustic feel of them for a casual summer dinner. Must try soon!

  11. I have yet to make a skillet dessert but I have leftover almond paste from a different recipe of yours. This might have to be my first!

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