Quinoa and Oats Cherry Crisp
Rosemary Mark

Quinoa and Oats Cherry Crisp

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.

Note: Frozen blueberries work equally well. If fruit is very juicy, stir in 2 teaspoons cornstarch with sugar and lemon juice to lightly thicken juices, if desired.

Ingredients

INGREDIENTS

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

Directions

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.