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Sweet and Sour Cherry and Buckwheat Crumble

Name: Sweet and Sour Cherry and Buckwheat Crumble
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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