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Sweet and Sour Cherry Buckwheat Crumble

Here's how you make Sweet and Sour Cherry Buckwheat Crumble
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  • Servings: 8
  • Prep: 10m
  • Cook: 75m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • For the filling:
  • 2 (10 ounce) bags frozen sweet cherries, thawed
  • 1 (24 ounce) jar sour cherries in light syrup, pitted and drained
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon corn starch
  • For the topping:
  • 1/3 cup sunflower seeds, unsalted and roasted
  • 1/4 cup buckwheat flour
  • 1/4 cup sesame seeds, toasted
  • 2 tablespoons flaxseed
  • 1 tablespoon corn starch
  • 1/4 teaspoon kosher salt
  • 3 tablespoons sugar, divided
  • 4 tablespoons butter, unsalted and chilled and cut into pieces (you can sub coconut oil in place of the butter)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F.

  • Step 2: In a bowl toss the cherries with the next 3 ingredients (-cornstarch) and place in a 1.5 quart baking dish.

  • Step 3: To make topping: in a bowl combine the next 5 ingredients (sunflower seeds - salt) plus 2 tablespoons sugar. Using your fingers works butter anoint the mixture until it comes together. Break mixture into pieces and then scatter over the filling. Sprinkle with 1 tablespoon sugar.

  • Step 4: Bake for 65-75 minutes or until topping is golden brown and fruit is bubbling.

We hope you enjoy this recipe!

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