Sweet and Sour Cherry and Buckwheat Crumble
A delightful dessert combining sweet and sour cherries topped with a crunchy, nutty crumble made with buckwheat flour, seeds, and butter. The perfect balance of tart and sweet flavors with a wonderfully textured topping.
Ingredients
- •2 bags frozen sweet cherries
- •1 jar pitted sour cherries
- •¼ cup sugar
- •2 tablespoons red wine vinegar
- •1 tablespoon cornstarch
- •⅓ cup unsalted roasted sunflower seeds
- •¼ cup buckwheat flour
- •¼ cup toasted sesame seeds
- •2 tablespoons flaxseeds
- •1 tablespoon cornstarch
- •¼ teaspoon kosher salt
- •3 tablespoons sugar
- •¼ cup chilled unsalted butter
- •1 portion butter pieces
- •¼ cup virgin coconut oil
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 3.
Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65-75 minutes.
70 min
- 4.
DO AHEAD: Unbaked topping can be made 1 day ahead. Cover and chill.
