Rich Black Forest Skillet Crisp Recipes

BLACK FOREST CRISP

Steps:

• Layer the first 5 ingredients in a lightly greased cake pan starting with the cherry pie filling on the bottom and ending wtih the cake mix on the top.
• Sprinkle the pieces of butter or margarine over the top.
• Bake at 350°F for 45-50 minutes.
• Serve with ice cream or whipped cream.

RICH BLACK FOREST SKILLET CRISP

Steps:

• Starting with the streusel, combine the flour, almond meal, rolled oats, sugar, salt, and cinnamon in a medium-sized bowl.
• Drizzle in the melted butter or coconut oil, stirring until large clumps form and the entire mixture is moistened.
• Transfer to a small skillet and cook on low heat, stirring frequently, until the streusel is golden brown and well toasted, 6-8 minutes.
• (The streusel can also be made up to a week in advance. After cooling completely, store in an airtight container at room temperature until ready to use.)
• Meanwhile, for the filling, place the cherries in a large skillet and begin to cook over medium heat.
• Mix together the sugar, cocoa powder, and cornstarch in a small bowl before adding it to the fruit.
• Stir thoroughly to incorporate and heat until the natural juices of the cherries come up to a simmer.
• Stir periodically, until the cherries have burst and the surrounding liquid has thickened, about 8-9 minutes.
• Mix in the almond extract and salt last.
• Top with the streusel and serve immediately, right out of the skillet.
• Quick Tip: Skip the streusel and throw 1½ cups of your favorite granola on top instead. Toss it with a few tablespoons of melted vegan butter or coconut oil to make it a bit richer.
• [*spabettie notes: make gluten free using a gluten free all purpose flour and gluten free oats. we used gluten free for both and the result was perfect.]

RöSTI WITH BLACK FOREST HAM AND CHIVES

Steps:

• Preheat oven to 425°F. Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.
• Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.
• Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.