Rich Black Forest Skillet Crisp
Recipe type: Dessert
Serves: 4-8 servings
dairy, egg, soy and gluten free, vegan
  • Streusel Topping:
  • ½ cup all-purpose flour [*gluten free all purpose - see notes]
  • ½ cup blanched almond meal
  • ½ cup old-fashioned rolled oats [*gluten free oats - see notes]
  • ½ cup light brown sugar, firmly packed
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup vegan butter or coconut oil, melted
  • Chocolate Cherry Filling:
  • 2 pounds (about 4 cups) frozen pitted sweet cherries, thawed
  • ⅓ cup granulated sugar
  • 3 tablespoons cocoa powder
  • 2 tablespoons cornstarch
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  1. Starting with the streusel, combine the flour, almond meal, rolled oats, sugar, salt, and cinnamon in a medium-sized bowl.
  2. Drizzle in the melted butter or coconut oil, stirring until large clumps form and the entire mixture is moistened.
  3. Transfer to a small skillet and cook on low heat, stirring frequently, until the streusel is golden brown and well toasted, 6–8 minutes.
  4. (The streusel can also be made up to a week in advance. After cooling completely, store in an airtight container at room temperature until ready to use.)
  5. Meanwhile, for the filling, place the cherries in a large skillet and begin to cook over medium heat.
  6. Mix together the sugar, cocoa powder, and cornstarch in a small bowl before adding it to the fruit.
  7. Stir thoroughly to incorporate and heat until the natural juices of the cherries come up to a simmer.
  8. Stir periodically, until the cherries have burst and the surrounding liquid has thickened, about 8–9 minutes.
  9. Mix in the almond extract and salt last.
  10. Top with the streusel and serve immediately, right out of the skillet.
  11. Quick Tip: Skip the streusel and throw 1½ cups of your favorite granola on top instead. Toss it with a few tablespoons of melted vegan butter or coconut oil to make it a bit richer.
  12. [*spabettie notes: make gluten free using a gluten free all purpose flour and gluten free oats. we used gluten free for both and the result was perfect.]
Recipe by spabettie at