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Campfire No Bake Cherry Crisp

A sweet cherry crisp topped with a crunch from toasted almonds – and best of all – it doesn’t require an oven! Get the ice cream ready, you are going to want to dive in!

Campfire No Bake Cherry Crisp | Kita Roberts

Did your family take camping trips growing up? Do you still go camping? I love it. Something about getting a little lost in the woods makes me happy. I love cooking over a fire and wandering around for hours. I could sit on one rock and enjoy the noises around me all afternoon… but, camping doesn’t like me. It’s definitely a one-sided relationship. Let’s not talk about the great mosquito infestation of Chincoteague Island when I was a child and the giant mud pit I collapsed into.  Last time I pitched a tent it suddenly was monsoon season, the tent pretty much blew down the mountain, and the water at our campsite wasn’t functioning. Every single time I camp, rain. And not a little light oh we can still walk about rain. Sideways hate your life rain. For days. For anyone who has been in a tent in weather like that, you are with me when I say, no fun. I’d do it again in a heartbeat.

It’s full on summer camping season and I can’t say I’m not tempted to try. Maybe it’s been a few years and Mother Nature and I can be besties again. I want to roast marshmallows over an official campfire and snuggle into an awesome sleeping bag just to find the one out of place rock and make due all night. I want to get in some serious hikes and laugh under some amazing views.

Selected for you :   Chocolate Martini Pudding Pops

Are there any wild wilderness adventures on your summer plans? I’d love to hear about them! Or any funny stories that share in my camping misery 😉 We can roast marshmallows together.

Campfire No Bake Cherry Crisp | Kita Roberts

Campfire No Bake Cherry Crisp

Campfire No Bake Cherry Crisp | Kita Roberts


For the Topping

  • 3/4 cup sliced almonds
  • 1/4 cup flour
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1/2 teas vanilla
  • 1/4 teas ground cinnamon
  • 1/4 teas salt
  • 4 tbs unsalted butter, melted

for the Filling

  • 1/2 cup sugar
  • 1 tbs cornstarch
  • 2 lbs frozen sweet cherries
  • 1 tbs lemon juice
  • 1 teas vanilla
  • 1/2 teas salt
  • 1/4 teas amaretto
  • 2/3 cup dried cherries


  1. In a food processor, pulse 1/4 almonds until chopped (about 3 pulses) with the flour, brown sugar, sugar, vanilla, cinnamon, and salt. Add the butter in a stream and pulse until the mixture resembles coarse sand (1 - 3 more pulses). (If camping, pulse the almonds ahead of time to have ready for this step - use a large bowl and a wooden spoon instead of the food processor).
  2. In an oven safe 10" skillet, toast the remaining sliced almonds over medium-low heat, about 4 minutes. Add the flour mixture and cook for 6 to 8 minutes, stirring often, until just browning. Transfer to a bowl and carefully wipe down the skillet with a paper towel.
  3. Make the filling by combining 2 tbs sugar and cornstarch in a small bowl. In the skillet, add the cherries, lemon juice, vanilla, salt, and almond extract. Cook covered for 7 minutes over medium heat. Stir once or twice while cooking. Remove the lid and stir in the dried cherries. Cook 3 to 4 minutes longer until the dried cherries have softened.
  4. Over a low simmer, stir in the cornstarch mixture, until thickened (about 3 minutes). Remove the skillet from the heat and sprinkle the topping evenly over the cherries. Return the skillet to the heat and cook until the filling is bubbling, a few minutes later.
  5. Remove from heat and allow crisp to cool 30 minutes before serving with ice cream.

Campfire No Bake Cherry Crisp | Kita Roberts

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