Femme Brûlée: Stovetop Cherry Apple Crisp

I am really excited about this week’s recipe y’all. Following the success of my microwave “baked” apples and hearing how much people enjoyed them I’ve been spending more and more time in my kitchen working out recipes for delectable mouthwatering desserts that don’t require an oven or a huge time commitment. Its been a nice reminder of how much I really love an excuse to get creative with cooking and baking. Finding ways to make desserts more accessible to people with unique kitchen challenges and/or dietary needs is like a fun puzzle that I get to eat at the end. Edible puzzles are obviously the best kind of puzzle. It also makes people really, really happy to be thought of and included, especially because food is such a social thing. Guests always gather around the kitchen and table at parties, food is the number one gift we usually give to someone who is going through something difficult or celebrating a major accomplishment, and it’s also tied to every holiday and tradition I can think of. It’s a big giant deal and the fact that so many people are often left out of the enjoyment of food is honestly heartbreaking. They can’t really participate in the chatter about the best dish at a potluck, or maybe they wanted to bring something but felt they couldn’t make something worthy of sharing in their oven-less kitchen.

I want no baker left behind, so today’s recipe is another oven-free gem!  It’s a cherry-apple crisp made entirely on the stovetop in one skillet. Another bonus – it only takes 20 minutes to make. There’s a splash of balsamic and a hint of ginger in there to bump up the complexity, and it’s finished with a sprinkle of toasted oat and walnut crumble on top. If cherries and apple aren’t your favorite this would be amazing with any berries or pie friendly fruit (think apples, pears, rhubarb, peaches, plums). I intended to have it a-la-mode but realized I’d left my freezer door open overnight so all my ice cream was sad and melted, but honestly it doesn’t need anything else. I took one bite and the moment that juicy cherry and sweet apple hit my tongue my day was instantly a million times better. I think this might be my new favorite “I’m having a last minute dinner party on a 100 degree day and need a dessert” recipe. Oh, and also my “I want to make a dessert and eat the whole thing myself” recipe, and if you try it out it just might be yours too.

Stovetop Cherry Apple Crisp

For the topping:

1/2 cup all purpose flour
1/4 cup chopped walnuts
1/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon salt
4 tablespoons unsalted butter

For the filling:

3 of your favorite type of apples (I used fuji) peeled, cored, and cubed
1 lb bag of frozen cherries, defrosted and drained
1/2 cup granulated sugar
1/2 teaspoon fresh ginger, minced
1 tablespoon balsamic vinegar
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons butter

Combine the flour, oats, walnuts, brown sugar, and salt in a bowl and mix it all together. Set aside.

In a medium bowl combine the apples, granulated sugar, and ginger, and mix with your hands rubbing the ginger into the sugar and making sure all the apples are coated. Set that aside and grab another bowl for the cherries, balsamic vinegar, vanilla, salt, and cornstarch. Stir and set aside as well.

Place a large skillet over medium heat and melt 4 tablespoons butter. I think melting butter is the sexiest thing ever and that is the only reason this got it’s own step, don’t judge me.

Add the crumble mixture to the pan and mix together allowing the flour to absorb the butter and start to form little clumps. Continue cooking the crumble topping until it is toasted and lightly browned, about 6-8 minutes. Remove from the heat and pour the crumble onto a plate to cool.

Melt the remaining 2 tablespoons of butter then add the apple and sugar mixture, and cook until the mixture starts to bubble and smell like sweet apple heaven, about two minutes.

Now add in the cherries, stir everything together, cover the pan and cook for 8 minutes remembering to give it a good stir every 3-4 minutes. When it’s done things should be hot and soft and bubbly and the juices should be thick and syrupy.

Once it’s done turn off the heat, top it (I hope someone is enjoying the number of times I’ve said top in this post) with the crumble mixture, and serve. I like to serve it straight out of the pan…

… but it’s cute on a plate too.

Dig in! And please, if you make this leave a comment for me and tell me all about it. I love hearing from you!

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Reneice Charles

Reneice Charles is a just another queer, liberal, woman of color using the Internet to escape from reality and failing miserably. She received her MSW from New York University and is an Entrepreneur and Vocalist living in Los Angeles. She spends her spare time wishing she didn't have to use her spare time convincing people that everyone deserves the same basic human rights.

Reneice has written 104 articles for us.


  1. This looks so yummy! I just started on a 6 week fitness challenge and part of that involves being on Keto. So I’ve been printing and filing away yummy food ideas for when I finish. This definitely will be part of the party!

  2. This is absolutely delicious, in fact I’m very close to saying this _was_ absolutely delicious.

    I had practically everything on hand except for butter and brown sugar. Being a tad hungover from having celebrated spring with too much gusto last night, there was no way I was going to venture out into a bright sunny day to get what was missing, so I made do with maple syrup and (don’t hate me) grapeseed oil.

    The maple syrup was a nice addition I think. As for the absence of butter, I know it’s scandalous that I could even consider making this without butter, but needs must. And it was totally worth it so I can only imagine what this will be like to make and eat next time, when I will for sure have BUTTER in the house, yes.

  3. Any reason for rolled oats over say quick oats?
    Cause one absorbs liquids while the other one just mocks mere mortals trying to command it to behave like a porridge and may or may not be banned from my kitchen.
    But like I could see how one might turn out more crunchy than the other in some cases maybe.


  4. This looks both beautiful and doable. So it will be top of my list as soon as the temperature falls back to humanly tolerable levels, hopefully sometime before the end of this month. Thank you.

  5. I have created an Autostraddle account after three years of lurking just to tell you how frickin amazing this recipe was. Like 200% perfect in every way.

    To sum: I spent this whole weekend doing exhausting holiday baking. But yesterday was Mum’s birthday and I had to make something special for her. Something that would be quick and fairly easy and yet super delicious. And I remember that I’d seen this recipe early this year and loved it and bookmarked so guess who dug out this recipe again.

    I made some substitutions (chopped almonds instead of walnuts, slightly fewer cherries cause those are both hard to get where I live.) But this was delightfully easy to make and it smelled SO DELICIOUS the whole time I was making it. My mum kept sniffing and making curious noises cause I was making it a surprise. I proudly presented it to her together with a bowl of vanilla ice-cream. She sat in her chair and devoured it all in one go while making extremely happy noises about how decadent it was and how delicious and how filling. I had some too and it was delightful.

    So yeah. All that to say this recipe is 200% perfect and thank you for creating it!

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