Fruitcake. Dark, moist, dense, boozy, studded with colorful 'funny fruit', inevitably the brunt of re-gifting…
Fruit crisps are an all-time favorite and can be adapted to just about any fruit — think fresh or frozen cherries, peaches or berries baked with a buttery crunchy topping. Apples or pears are great too! 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 Fruit Crisp
- 2 pounds fresh or frozen pitted cherries (or other fruit)
- 1/2 cup natural or golden raisins
- 2 Tbsp granulated sugar
- 2 tsp. lemon juice
- 2/3 cup oats, regular or quick-cooking
- 1/2 cup choice of cereal flakes like quinoa or corn , crushed Or, omit cereal and use 1 cup oats
- 1/2 cup packed brown sugar
- 1/4 cup sliced almonds, optional
- 1/4 cup melted butter
- 1/4 tsp. ground cinnamon
- Preheat oven to 350°F. Cut cherries in half if large; if using other fruit cut into 1/4-inch thick slices or chunks.
- Combine fruit, raisins, sugar and lemon juice in baking dish. Mix well. (Or, mix in a large bowl and distribute between 6 ramekins)
- In a medium bow, mix oats, cereal flakes if using, brown sugar, almonds (optional), melted butter and cinnamon. Mix with fingers until blended.
- Sprinkle crumb mixture evenly over fruit.
- Bake 40-45 minutes for baking dish, or 35-40 minutes for ramekins. Serve warm or room temperature.
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.