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.

Servings: 6


  • 2 pounds fresh or frozen pitted cherries, about 6 cups
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 2/3 cup oats, regular or quick-cooking
  • 1/2 cup quinoa flakes, or 2 cups cornflakes crushed lightly to 1 cup
  • 1/2 cup packed brown sugar
  • 1/4 cup sliced almonds
  • 1/4 cup butter, melted
  • 1/4 teaspoons cinnamon


  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.