Smoked Roasted Cherry Crisp -Baron

Step 1: Place the cherries in a large nonreactive mixing bowl. Add 1/4 cup of the flour, the granulated sugar, lemon zest, and lemon juice and gently toss to mix. Spoon the cherry mixture into the cast iron skillet.
Step 2: Place the gingersnap crumbs, brown sugar, and the remaining 1/2 cup of flour in a food processor fitted with the metal blade and process to a coarse powder. Add the butter and salt and pulse the processor until the mixture is coarse and crumbly. Do not over process. I used my hands and just squished the mix till course. Spoon the topping over the cherry filling.
Step 3: Set up the grill for indirect grilling and preheat to medium-high (400 degrees).
Step 4: When ready to cook, place the skillet with the cherries in the center of the hot grate, away from the heat, and cover the grill. Toss the wood chips on the coals. Cook the crisp until the filling is bubbling and the topping is browned, about 40 minutes.
Serve warm with vanilla ice cream.