Stovetop Rhubarb-Cherry Crisp in a skillet topped with ice cream.

Stovetop Rhubarb-Cherry Crisp

When it’s too hot bake, this Stovetop Rhubarb-Cherry Crisp is a delicious, no-bake way to enjoy summer fresh cherries and rhubarb!

Stovetop Rhubarb-Cherry Crisp in a skillet topped with ice cream.
Stovetop Rhubarb-Cherry Crisp

When it’s too hot to bake, this Stovetop Rhubarb-Cherry Crisp is a delicious, no-bake way to enjoy summer fresh cherries and rhubarb!

Stovetop Rhubarb-Cherry Crisp with ice cream in a skillet.

It’s good to be home. My case of the post vacation blues lasted the better part of Sunday, but when I lay my head on my pillow, and sipped my coffee in my mug, and wrapped myself in my robe, well, I was reminded of how I love our little home and our life here, even without its ocean breezes and room service.

But it sure is hot.

So hot, the air conditioning has been running non-stop, and our dog prefers to snore the day away in the living room, shunning his dog bed, favoring to lay on the cool, hardwood floor. I think he’s got the right idea…a nap on the floor sounds really good about now.

You know how I feel about firing up the oven on days like this. But I was craving a dessert with the beautiful rhubarb that was waiting for me in the refrigerator after our trip. Instead of compromising the cool kitchen, I set to work on making a stovetop crisp.

Stovetop Rhubarb-Cherry Crisp in a skillet.

Stovetop Rhubarb-Cherry Crisp

This no-bake crisp turned out so wonderfully, I’m not sure I can be convinced to make it in the oven again (but I will, of course).

Sweet cherries are a perfect contrast to tangy rhubarb in a filling that bubbles in just minutes over the stove.

Step by step instructions for a no-bake Crisp recipe.

The topping is toasted in a skillet, a sweet and crunchy blend of oats, graham crackers, cinnamon, pecans and almonds. Scattered on top the fork tender rhubarb and cherries, and with a scoop of ice cream softening into the ruby pool, it was devoured as it was meant to be: straight out of the pan.

Step by step instructions for making cherry crisp.

More Crisp Recipes to Try

Blueberry Crisp
Strawberry Rhubarb Crisp (Vegan-Friendly)
Berry Crisp Parfaits
Blueberry Crisp Ice Cream

More Rhubarb Recipes to Try

Rhubarb-Wine BBQ Sauce
Rhubarb Upside-Down Cake
Coconut Tapioca Pudding with Strawberry Rhubarb Compote
Rhubarb Scones
Stovetop Rhubarb-Cherry Crisp with vanilla ice cream in a skillet.

Stovetop Rhubarb-Cherry Crisp

When it's too to bake, this Stovetop Rhubarb-Cherry Crisp is a delicious, no-bake way to enjoy summer fresh cherries and rhubarb!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 380kcal


  • 2 cups rhubarb sliced; be sure to use stalks only and discard any leaves
  • 1 1/2 cups cherry halves
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 1/2 lime juiced
  • 3 tablespoons butter
  • 1/2 cup rolled oats
  • 2 tablespoons brown sugar
  • 1/3 cup graham cracker crumbs
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped pecans
  • 1/4 cup slivered almonds


  • In an 8-inch skillet or similar deep sided pan, toss together the rhubarb, cherries, sugar and cornstarch. Stir in the orange juice and lime juice and place over medium-high heat. Bring to a boil, then lower heat to a simmer, cooking for about 5 minutes, or until the sauce is bubbling and the rhubarb are tender. Be careful not to over cook or the rhubarb will break down completely and become mushy. Turn off the heat and set aside.
  • In a separate small pan, melt the butter. Add the oats and brown sugar, stirring well with a spatula. Add the graham cracker crumbs and cinnamon and use the spatula to stir and press the crumbs so they bind together. When the oats are toasted, add the nuts and continue to toast for another minute or so – be careful as the crisp topping could brown quickly and burn.
  • If serving in the skillet, place about 3/4 of the crisp topping on the fruit. Serve with vanilla ice cream and reserved topping on the side.


This crisp was made in an 8-inch skillet, but will work with whatever similar sized pans you may have.
The filling and topping components can be prepared and the crisps assembled and served in individual bowls.


Calories: 380kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 446mg | Fiber: 5g | Sugar: 33g | Vitamin A: 389IU | Vitamin C: 19mg | Calcium: 103mg | Iron: 2mg
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Recipe Rating

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  1. Paula Thomsen

    Loved being able to make rhubarb crisp without turning on the oven! It’s June 1st in Minnesota, years back we’d have beautiful cool spring evenings for baking with rhubarb, but now with the climate changed it was 90 degrees! And it will be even hotter tomorrow, so this recipe saved the day! (Minnesota’s climate is changing very quickly compared to most states) I used more rhubarb and strawberries instead of cherries, it was great! The idea of making a crisp in a pan with the crunch of nuts and graham crackers really worked. Thanks so much for the recipe, maybe we’ll devise some ways to “stovetop” all of our recipes in the future.

    • Liren Baker

      Paula, I’m so happy you were able to get your crisp fix without the oven fuss! I really appreciate your coming back to let me know, thank you!

  2. Johanne Hagar

    Wonderful rhubarb crisp recipe. I have used many ways for rhubarb over the years and now in January with frozen rhubarb your re pie is the best ever and the crisp topping will be used over and over. Thank you for sharing!

    • Liren Baker

      Johanne, I’m thrilled you loved the crisp! What a treat to have rhubarb in your freezer in the midst of winter!

  3. Katie @ Butterlust

    LOVE LOVE LOVE this. Crisp is my all-time favorite summer dessert (well, besides ice cream) especially when I don’t have to turn on the oven. Can’t wait to try this!

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