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Epicurious

Sweet and Sour Cherry and Buckwheat Crumble

5.0

(1)

Image may contain Cutlery Spoon Plant Bowl Food and Fruit
Photo by Ditte Isager

Had kasha or soba? You've tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Fruit:

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

Topping and assembly:

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

Preparation

  1. For fruit:

    Step 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. For topping and assembly:

    Step 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.

    Step 3

    Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65–75 minutes.

    Step 4

    DO AHEAD: Unbaked topping can be made 1 day ahead. Cover and chill.

TagsCrumbleFruit DessertDessertCherryStone FruitFruitBuckwheatFlourSunflower SeedSeedBakingBon Appétit

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