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Quinoa and Oats Cherry Crisp

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.

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