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It’s time for summer fruit crisps — cherries, peaches or berries baked with a buttery crunchy topping. When I developed this wheat-free recipe for a client, I experimented with quinoa flakes* which look a lot like quick oats but are more flaky. I liked the crispy light texture of quinoa flakes, but also wanted a more common option. With a little experimenting I found crushed cornflakes worked great too. So use quinoa or cornflakes, and try any of your favorite fresh or frozen fruits in this super simple crisp.
Quinoa and Oats Cherry Crisp
Makes 6 servings
2 pounds fresh or frozen (thawed) 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 teaspoon cinnamon
Preheat oven to 350°F. 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.
– *Look for quinoa flakes in the cereal or health foods section of well-stocked supermarkets.
Ancient Harvest is the brand I found. 12oz box $5.69.
– If fruit is very juicy, stir in 2 teaspoons cornstarch with sugar and lemon juice to lightly thicken juices.