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Cherry Rhubarb Crisp in Mini Skillets

Cherry Rhubarb Crisp Baked in Mini Cast Iron 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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6

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.