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.
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…
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How to Make Cherry Rhubarb Crisp
- cutting board
- mixing bowl
- pastry cutter (or fork)
- baking sheet
- parchment paper
- 3, 6″ mini cast iron skillets (or 1 regular size 10″)
- rhubarb (fresh or frozen)
- cherries (fresh or frozen)
- granulated sugar
- ground cinnamon
- 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.
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.
Some Notes About this Summer Crisp Recipe
- 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.
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 gluten-free crunchy oat topping.
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
For fruit bottom
For crisp topping
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).
- 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!
They all look so delicious, don’t they?!
Did you make this cherry rhubarb dessert? I’d love for you to share a photo on social tagging @satoridesignforliving or the “tried this pin” feature on Pinterest! Also, let me know how it went in the comments (with your star rating).