Sweet and Sour Cherry and Buckwheat Crumble Recipe

Sweet and Sour Cherry and Buckwheat Crumble Recipe

  • 2 10-ounce bags frozen sweet cherries, thawed
  • 1 24-ounce jar pitted sour cherries in light syrup, drained
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cornstarch
  • 1/3 cup unsalted, roasted sunflower seeds
  • 1/4 cup buckwheat flour
  • 1/4 cup toasted sesame seeds
  • 2 tablespoons flaxseeds
  • 1 tablespoon cornstarch
  • 1/4 teaspoon kosher salt
  • 3 tablespoons sugar, divided
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces, or virgin coconut oil
  1. Preheat oven to 350°F. Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1.5-quart baking dish.
  2. Combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 tablespoons sugar in a medium bowl. Using your fingers, work butter into seed mixture until it comes together. Break up into small clumps and scatter over fruit; sprinkle remaining 1 tablespoon sugar over.
  3. Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65–75 minutes.
  4. DO AHEAD: Unbaked topping can be made 1 day ahead. Cover and chill.
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