Very Berry Almond Quinoa Crisp

[ 7 ] November 5, 2013 |

Very Berry Almond Quinoa Crisp

It’s hard to resist to a good fruit crisp, and now you can make it healthier and gluten free with our star ingredient—quinoa. Right out of the oven my Very Berry Almond Quinoa Crisp was just what I hoped for…juicy, sweet, and crunchy.

Fruit crisps are sometimes called a “crumble” and similar to a “buckler” or a “cobbler”—whatever you call them, they are always a winner.

 Very Berry Almond Quinoa Crisp

Crisps are easy to make and can be ready in less than 30 minutes. It’s simple; mix some berries and sugar, then top them with a mixture of flour, butter, and nuts for a fast and quick dessert. The berries are rich in antioxidants, and for this recipe, the quinoa adds a wonderful, nutty flavor to the topping. Today’s recipe, below, is a perfect dessert for our friends who are on a gluten-free diet because I’ve used quinoa flour.

Quinoa

Next time you make quinoa for another recipe, make extra and use it for this Very Berry Almond Quinoa Crisp. I had cooked some quinoa over the weekend and I wanted to make good use of it, so this is what I came up with. By the way, if you don’t have quinoa flour, you could substitute another flour, but the quinoa flour is gluten free.

 Very Berry Almond Quinoa Crisp

Serve this crisp with ice cream or Greek yogurt for a great dessert. I bet you won’t have any leftovers!

 

5.0 from 1 reviews

Very Berry Almond Quinoa Crisp
Author:
Ingredients
  • ½ cup quinoa, rinsed
  • 1 cup water
  • 6 cups mixed berries (blueberry, raspberry, strawberry)
  • ¼ cup brown sugar
  • 1 Tablespoon cornstarch
  • 2 Tablespoons lemon juice (~1/2 lemon)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons brown sugar
  • 2 Tablespoons butter, melted
  • ¼ cup quinoa flour
  • ¼ cup gluten free oats
  • ¼ cup almond slices
Instructions
  1. Bring the water and quinoa to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes. Remove from heat and let sit for 5 minutes, covered.
  2. Mix the berries, sugar, cornstarch, lemon juice and vanilla extract and place in an 8×8 inch baking dish or in individual ramekins.
  3. Mix the quinoa, brown sugar, butter, flour, oats, and almond slices and crumble on top of the berries.
  4. Bake in a preheated 350°F oven until it is bubbling and the top is golden brown, about 30–45 minutes.

 

 

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Category: Desserts, Sweets

Comments (7)

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  1. Liz says:

    Mmmmm….nothing better than a mixed berry pie or crisp! And I’ve never thought of using quiona as a topping, but I’m a fan and would love to try it :)

  2. I just received 5 pounds of beautiful organic quinoa from Peru. This crisp will be on our table soon!

  3. What a clever crisp!!! Great idea Marie!

  4. Christine says:

    I am wondering if I could make this with Wheat Berries? I think I’m gonna give it a shot!

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