Quinoa and Oats Cherry Crisp

By Rosemary Mark
This gluten-free quinoa and oat flakes topping is perfect on any kind of fruit crisp. Cornflakes can substitute for quinoa flakes and make the topping extra crispy.
  • Cuisine: American
  • Course: Dessert
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INGREDIENTS

  • brown sugar
  • Butter
  • Cinnamon
  • granulated sugar
  • lemon juice
  • oats
  • pitted cherries
  • quinoa flakes
  • Sliced almonds

DIRECTIONS

  1. Preheat oven to 350°F. Partially thaw cherries if frozen. Cut large cherries into halves or quarters
  2. Combine cherries, sugar and lemon juice in a bowl. Stir to mix well.
  3. In another bowl, mix oats, quinoa or cornflakes, brown sugar, almonds, butter and cinnamon until evenly blended.
  4. Divide cherries between 6 eight-ounce ramekins or use a 1-1/2 to 2 quart-size baking dish. Sprinkle evenly with crumb topping. Bake 35-40 minutes for ramekins, 40-45 minutes for baking dish. Serve warm or room temperature.