Cherry Rhubarb Crisp in Mini Skillets
Dig into this delicious cherry rhubarb crisp baked in mini skillets. Made with tangy and sweet summer fruit smothered in a crunchy oat topping. Served with ice cream, this gluten-free dessert is a real treat!
Are you enjoying summer so far? Although it still feels a bit strange, we’re making the best of it. One of my favourite parts of the season is being able to take advantage of fresh garden produce. On a recent visit to my parents’ farm, I was fortunate enough to leave with a large bundle of rhubarb thanks to my niece. I LOVE rhubarb desserts!
And, of course, cherry season has just begun, so making cherry rhubarb crisp seemed like a no-brainer.
Today is the last post of this year’s Summer Seasonal Simplicity series put together by my friend Krista. Be sure to read to the bottom to get even more summer recipes you can try over the next few months. Yum! You can also check out my summer drink and craft project if you missed them.
Why You’ll Love this Summer Dessert
If you’ve never made a crisp before, it’s one of the easiest desserts you’ll ever put together. Usually I dump a little of this and a little of that, but I managed to write the exact recipe out for you. It’s gluten-free too.
I decided to bake it in mini skillets (just like these chocolate chunk skillet cookies), which always remind me of summer camping. These mini cast iron skillet dessert recipes are perfect for summer.
Each one is a very generous dessert portion (but who’s counting), or simply divide it between two. My husband would look at me right now with those “Seriously?!” eyes. Oh well. He loves his desserts ;)
With Canada Day tomorrow and Fourth of July for my US friends to follow shortly, dessert is covered. You can even get a jump start by preparing the fruit bottom and crisp topping and keeping in the fridge until you’re ready to bake.
Don’t have any mini cast iron skillets? Use a regular size pan or pie dish instead. Easy peasy!
Around here, we like our crisp served warm with a bit of vanilla ice cream or frozen yogurt. You?
Tangy, sweet, crunchy… This dessert really is a scrumptious combination!
Okay, now let’s see how easy it is to make this summer dessert recipe…
Some links used in this post are affiliates. Please refer to my disclosure policy for more information.
How to Make Cherry Rhubarb Crisp
Kitchen Supplies
- cutting board
- knife
- mixing bowl
- pastry cutter (or fork)
- spoon
- baking sheet
- parchment paper
- 3, 6″ mini cast iron skillets (or 1 regular size 10″)
Ingredients
- rhubarb (fresh or frozen)
- cherries (fresh or frozen)
- granulated sugar
- cornstarch
- ground cinnamon
- butter
- brown sugar
- oat flour
- rice flour
- rolled oats
The full list of ingredients and instructions are in the printable recipe card at the bottom of the post.
Directions
Start by tossing the fruit with cornstarch, sugar and cinnamon in a bowl. Divide evenly between 3, pre-seasoned cast iron skillets on a parchment-lined baking sheet.
Next, prepare the crisp topping. Add cubed butter, brown sugar, granulated sugar, cinnamon, oat flour and rice flour to a mixing bowl. Use a pastry cutter (or fork or your hands) to mix together until pea-sized lumps form. Add rolled oats, then mix until small lumps form. Spoon evenly over fruit and bake at 375°F until golden brown.
Summer Crisp Recipe Tips
- Can I use frozen fruit instead? Yes, but don’t thaw. You may need to adjust baking time.
- Can I use a regular size cast iron pan? Yes, a 10″ pan works well. A deep pie dish (9″) can be used instead of mini cast iron skillets too. Again, adjust baking time if necessary.
- Gluten-free oat flour and rolled oats are labelled as such. I used Only Oats brand. If gluten isn’t a concern, feel free to substitute with regular. As an option, make your own oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
- Can I assemble it ahead of time and bake later? Chop fruit (only fresh, not frozen) and prepare crisp topping ahead of time and store in refrigerator in separate airtight containers for up to one day. Remove, preheat oven, toss fruit with cornstarch, sugar and cinnamon. Assemble and bake!
- How long will crisp keep? Transfer leftover crisp to airtight container and store in refrigerator up to 3 days. Best eaten within 1-2 days.
More Cast Iron Skillet Desserts
You may also want to check out this collection of cast iron skillet recipes.
Cherry Rhubarb Crisp in Mini Skillets
Ingredients
For fruit bottom
- 2 cups rhubarb, chopped
- 2 cups cherries, pitted and halved
- 1½ TB. cornstarch
- 1½ TB. granulated sugar
- ½ tsp. ground cinnamon
For crisp topping
- ⅓ cup butter, cubed
- ¼ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- ¼ cup whole oat flour gluten-free
- 2 TB. white rice flour
- 1 tsp. ground cinnamon
- ¾ cup rolled oats gluten-free
Instructions
For fruit bottom
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- Add chopped rhubarb, cherries, cornstarch, granulated sugar and cinnamon to medium mixing bowl. Stir until combined. Divide evenly between 3 mini cast iron skillets (or one large skillet or deep pie dish). Place on baking sheet.
For crisp topping
- Add cubed butter, brown sugar, granulated sugar, oat flour, rice flour and cinnamon to a medium mixing bowl. Use a pasty cutter, fork or your hands to mix together until pea-sized lumps form. Add rolled oats, then mix until small lumps form.
- Spoon crisp mixture evenly over fruit. Bake for 30-35 minutes, or until golden brown (edges will be bubbly). Cool slightly before serving (with or without vanilla ice cream).
Notes
- Use fresh or frozen fruit. You may need to adjust baking time.
- A regular skillet (10″) or deep pie dish (9″) can be used instead of mini cast iron skillets. Again, adjust baking time if necessary.
- Gluten-free oat flour and rolled oats are labelled as such. I used Only Oats brand. If gluten isn’t a concern, feel free to substitute with regular.
- For make-ahead, chop fruit (only fresh, not frozen) and prepare crisp topping. Store in refrigerator in separate airtight containers for up to one day. Remove, preheat oven, toss fruit with cornstarch, sugar and cinnamon. Assemble and bake!
- Transfer leftover crisp to airtight container and store in refrigerator up to 3 days. Best eaten within 1-2 days.
More Summer Recipes
Ready to see my blogging friends’ favourite summer recipe ideas? Just click on the links below the images to get the full details. Enjoy!
Grilled Zucchini with Parmesan on the BBQ at The Happy Housie
The BEST Summer Salad at My 100 Year Old Home
Summer Corn, Blueberry and Avocado Salad at Cassie Bustamante
Lobster Rolls at Home at Finding Silver Pennies
Easy Skillet Nachos at She Gave it a Go
Rhubarb Cloud Dessert at A Pretty Life
Summer Apple Rhubarb Galette at Life is Better at Home
Summer Pavlova at Life is a Party
Lemon Rosewater Cookies at This is Simplicite
Cherry Rhubarb Crisp in Mini Skillets at Satori Design for Living
Cherry Pie Ice Cream at Jenna Kate at Home
Berry Crisp on the Grill at Clean & Scentsible
Sheet Pan Lemon Bars at My Sweet Savannah
They all look so delicious, don’t they?!
Want more delicious recipes and ideas like these sent directly to your inbox? Be sure to SUBSCRIBE.
Happy Summer!
This look so yummy, Shauna! And I love the mini skillets!
i love a good crisp- this looks delicious!
Shauna, these look amazing and I love the little mini skillets. We just planted a cherry tree. Hoping we have some to harvest next year and put in these crumbles. ;)
These look amazing Shauna! You always have the most gorgeous photos!