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Quinoa and Oats Cherry Crisp

Quinoa and Oats Cherry Crisp
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.

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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.

Kitchen Tips:
– *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.

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  1. Posted June 18, 2013 at 11:18 am | Permalink

    Yumm… I still have cherries from Olson’s local cherry orchard

    • Rosie's Kitchen
      Posted June 18, 2013 at 11:59 am | Permalink

      Olson’s Cherries are an institution! They are the best in Silicon Valley, I remember it was very special when I was growing up to buy cherries there.

  2. Posted June 18, 2013 at 11:49 am | Permalink

    The crisp looks super yummy. Thanks for the recipe. Think I’ll make it tonight–got lots of cherries.

    • Rosie's Kitchen
      Posted June 18, 2013 at 12:00 pm | Permalink

      Wow — you are lucky to have lots of cherries! Our local season is just about over, I’ve been seeing Washington State cherries in supermarkets. I’d love to know your crisp turns out — send a snapshot if you have time 🙂

  3. Alisa Riddle-Lind
    Posted June 18, 2013 at 11:58 am | Permalink

    This recipe looks and sounds delicious! Where would I find Quinoa flakes? I have never seen them.

    • Rosie's Kitchen
      Posted June 18, 2013 at 12:08 pm | Permalink

      You should be able to find the flakes where quinoa grain is sold, usually in the health foods section of regular supermarkets, or in the cereal section. It’s a bit expensive – I paid $5.69 for a 12oz box which is why I like the cornflakes option. I’ll add a link to Ancient Grains Quinoa Flakes on the post.

  4. Posted August 1, 2013 at 4:47 pm | Permalink

    I’m on the hunt now for quinoa flakes. I probably will need to head over to Reno to find them, but this looks so good right now with cherries all over the place.

    • Rosie's Kitchen
      Posted August 1, 2013 at 5:03 pm | Permalink

      Look for Quinoa flakes in the health foods section of most supermarkets, though I don’t know about Reno! It’s a small blue box. I’m still making your fruit galette — check it out on my tumblr http://www.reciperose.tumblr.com

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