Blueberry Almond and Amaretto Quinoa Crisp
A blueberry crisp with a quinoa and almond crust and a splash of amaretto in the filling.
Not too long ago I discovered that if you bake cooked quinoa that it gets all nice and crispy and that led me to wonder how it would work as the topping in a crisp or crumble and I just had to try it out! Blueberries are everywhere these days and thus a blueberry crisp was just the thing to try out the quinoa topping on.
As you can see the recipe is pretty much a basic crisp recipe with quinoa in the crust and an almond theme including almond slices in the topping and a splash of amaretto in the filling. I have to say that I was pleasantly surprised at just how well the quinoa topping worked in the crisp! The topping crisped up nicely and the quinoa added an amazing texture to the crisp! This is not your regular crisp or crumble topping but it is definitely fabulous in it's own way!
Note: The amaretto can be omitted or replaced with another almond liqueur.
Option: Add some crumbled amaretti cookies to the topping!
Not too long ago I discovered that if you bake cooked quinoa that it gets all nice and crispy and that led me to wonder how it would work as the topping in a crisp or crumble and I just had to try it out! Blueberries are everywhere these days and thus a blueberry crisp was just the thing to try out the quinoa topping on.
As you can see the recipe is pretty much a basic crisp recipe with quinoa in the crust and an almond theme including almond slices in the topping and a splash of amaretto in the filling. I have to say that I was pleasantly surprised at just how well the quinoa topping worked in the crisp! The topping crisped up nicely and the quinoa added an amazing texture to the crisp! This is not your regular crisp or crumble topping but it is definitely fabulous in it's own way!
Ingredients
- 1/2 cup quinoa, rinsed
- 3/4 cup water
- 6 cups blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons amaretto (optional)
- 2 tablespoons lemon juice (~1/2 lemon)
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 1/4 cup almond flour (or flour or rice flour etc)
- 1/4 cup almond slices
Directions
- 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.
- Mix the blueberries, sugar, cornstarch, amaretto, lemon juice and vanilla and place in an 8x8 inch baking dish (or a number of smaller dishes).
- Mix the quinoa, brown sugar, butter, flour and almond slices and crumble on top of the blueberries.
- Bake in a preheated 350F/180C oven until it is bubbling and the top is golden brown, about 30-45 minutes.
Note: The amaretto can be omitted or replaced with another almond liqueur.
Option: Add some crumbled amaretti cookies to the topping!
