Grilled Cherry Crisp

Thursday, June 8, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes. 

Using the grill to make desserts is too often overlooked. We grill appetizers, main dishes and even sides, but most people don’t usually grill dessert. This recipe for Grilled Cherry Crisp is the perfect foray into grilled desserts if you’ve never tried them before. Quick, easy and filled with irresistibly sweet summer cherries, we know you’ll be hooked after just one bite. (Plus this recipe is made in a disposable foil pan to make clean up a snap!)

My favorite part of this Grilled Cherry Crisp recipe is the crunchy oatmeal topping. Make with Kerrygold Salted Butter, the topping bakes on the grill and the end result tastes almost like a crispy oatmeal cookie - yum! The juicy Bing cherries need little more than a touch of sugar and some lemon juice to keep their flavor fresh and bright. 

Ladle warm scoops of this Grilled Cherry Crisp into bowls and top with cold vanilla ice cream for the perfect end to a warm summer evening with friends. 

*Tip: I couldn’t find heavy-duty disposable foil pans at my grocery store, so I just doubled up two of the thinner - and cheaper - pans that were available to insulate the bottom of the pan from the heat of the grill.

Cherry Crisp -Vertical

Grilled Cherry Crisp
Cook:  25-30 Minutes, Additional 5-10 Minutes

8 cups pitted cherries

1/4 - 1/2 cup granulated sugar (depending on sweetness of your cherries)

1 tablespoon fresh lemon juice

3 tablespoons cornstarch

1 cup rolled oats

1/2 cup flour

1/4 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

8 tablespoons (1 stick) Kerrygold Salted Butter, melted

Vanilla ice cream for topping, optional


Preheat grill to medium heat.

Grease an 8 x 8-inch disposable foil pan.

In a large bowl, stir together cherries, 1/4 - 1/2 cup granulated sugar, lemon juice and cornstarch until evenly coated. Pour mixture into foil pan.

Add oats, flour, brown sugar and 1/4 cup granulated sugar to another bowl. Stir together.

Pour vanilla extract and melted butter on top of oat mixture and stir to combine.

Sprinkle evenly over cherries. Cover and firmly seal with heavy duty aluminum foil.

Grill for 25-30 minutes or until bubbling around all the edges.

Remove foil and  grill for an additional 5-10 minutes or until topping is set.

Remove crisp from grill and allow to cool for 5-10 minutes. Serve warm with ice cream.