Preheat oven to 375 F.

Place sliced apples in a pie plate. Add the lemon juice, cornstarch, and sugar. Mix with your hands. Place blueberries or strawberries on top of apple mixture.

Now prepare the topping. In a medium sized bowl place the quinoa flakes, brown sugar, gluten-free flour, cinnamon and salt. Stir the dry ingredients together. Now add the butter, and work in using a pastry cutter or a fork. You want the topping to be crumbly. (If making both blueberry and strawberry crisps at the same time, you can double the topping recipe).

Sprinkle the topping over the apple-berry mixture and bake, for 35 minutes.

Invite friends over and serve with ice cream.