Setup the grill for indirect heat and preheat to 375 degrees F.For extra cherry flavor add 1 dry chunk of cherry wood to the lit coals and wait for it to starts to burn clean before adding the cherry crisp to the grill.
Prepare The Cherry Filling:
On the stovetop, combine the cherries, water, lemon juice, sugar, and cornstarch in a medium saucepan. Bring the ingredients to a boil over medium-high heat. Reduce the heat to low. Stirring frequently, cook for about 10 minutes. Remove the cherry mixture from the heat and stir in almond extract.
For the Topping:
In a medium bowl combine oats, brown sugar, flour, and spices. Cut in butter, with two knives or a dough cutter, until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling.
Assemble the Crisp:
Pour the cherry filling into an oval cast iron pan or 8” cast iron skillet (use a baking dish for the oven only). Sprinkle the topping over the filling.
For the Grill:
Cook inside the 375 degree grill over indirect heat until the topping is golden brown and the filling is bubbling, about 20-30 minutes, turning halfway through.
For the Oven:
Bake in a preheated 375 degree F oven for 30 to 35 minutes, or until the fruit is tender and the topping is golden.
Serving:
Serve warm with a generous scoop of vanilla ice cream or whipped cream, if desired.
Notes
Storage: You can refrigerate leftover cherry crisp, sealed tightly for up to 4 days. I do not recommend freezing grilled cherry crisp.
Reheating: Either bake the remaining cherry crisp in the oven at 350 degrees F until warmed through, about 20-30 minutes. Or nuke it for 30 seconds in the microwave.
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