Quinoa and Oats Cherry Crisp

2 pounds fresh or frozen pitted cherries, about 6 cups

2 tablespoons granulated sugar

2 teaspoons lemon juice

2/3 cup oats, regular or quick-cooking

1/2 cup quinoa flakes, or 2 cups cornflakes crushed lightly to 1 cup

1/2 cup packed brown sugar

1/4 cup sliced almonds

1/4 cup butter, melted

1/4 teaspoons 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.