Preheat the oven onto 375 degrees F. Lightly grease a 10-inch round pie plate or oven-proof skillet, 9-inch square baking dish, or similarly sized shallow baking dish.
In a large bowl, mix the granulated sugar and the cornstarch, and then toss with the cherries. Spread the cherries evenly over the bottom of your baking dish. Set aside.
Next combine the almond flour, quinoa flakes, brown rice flour, cornmeal, baking powder, and salt in a large bowl. Mix in the brown sugar. Pour in the melted butter or coconut oil, and stir until the dry ingredients are thoroughly moistened.
Spoon the topping evenly over the fruit.
Bake for 35-40 minutes, or until the fruit is softened and bubbling and the topping is golden brown. Lightly drape with foil after 20 minutes to prevent over-browning. You may remove the foil for the last few minutes of baking if you would like a little more browning on top.
Allow the crisp to cool for 10-15 minutes and enjoy warm. May also serve at room temperature. Enjoy as is or with a dollop of whipped cream or vanilla ice cream, if desired.