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.
- brown sugar
- granulated sugar
- lemon juice
- pitted cherries
- quinoa flakes
- Sliced almonds
- Preheat oven to 350Â°F. Partially thaw cherries if frozen. Cut large cherries into halves or quarters
- Combine cherries, sugar and lemon juice in a bowl. Stir to mix well.
- In another bowl, mix oats, quinoa or cornflakes, brown sugar, almonds, butter and cinnamon until evenly blended.
- 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.