Blueberry Almond and Amaretto Quinoa Crisp from Closet Cooking

A blueberry crisp with a quinoa and almond crust and a splash of amaretto in the filling.

Servings: 4

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
  • 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
  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 blueberries, sugar, cornstarch, amaretto, lemon juice and vanilla and place it in a baking dish(es).
  3. Mix the quinoa, brown sugar, butter, flour and almond slices and crumble on top of the blueberries.
  4. Bake in a preheated 350F 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!