Skillet Cherry Crisp


For the cherry filling:

 2 lbs. pitted and halved cherries (about 5-6 cups)

 3 Tbsp. grass-fed butter, ghee, or coconut oil

 1 Tbsp. vanilla extract

 1/3 cup coconut sugar

 1 Tbsp. arrowroot starch


For the crisp topping:

 ¾ cup blanched almond flour

 1 cup raw almonds*

 ½  cup unsweetened shredded coconut

 ¼  cup coconut sugar

 4 Tbsp. grass-fed butter, ghee, or coconut oil

 2 teaspoons of cinnamon

 Pinch of sea salt



  1. Preheat the oven to 350 degrees. Heat an 11 or 12 inch cast iron skillet (or other oven-proof skillet), to medium-high heat on the stovetop.
  2. Once hot, add the 3 Tbsp. of butter, oil or ghee. Cook for 2-3 minutes, until the butter is bubbly and lightly browned. Now toss in the cherries. Reduce heat to medium-low and stir the cherries for another 3-4 minutes. Remove from heat.
  3. Add in vanilla extract, sugar, and arrowroot starch. Stir gently.
  4. Make the topping by placing the almonds, almond flour, shredded coconut, coconut sugar, butter, cinnamon, and sea salt into a food processor. Pulse for just a bit, or until the mixture is crumbly. Pour topping on top of the cherries in the skillet, and evenly distribute among the top.
  5. Transfer skillet to the oven. Bake for 40-45 minutes or until topping is golden and cherries are bubbly. Remove from oven.
  6. Let cool for a bit, and serve warm or at room temperature. Enjoy!


Recipe Notes

*Can use pecans and walnuts in place of almonds. Or any combination of those 3.


Serves 8

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