Name: Sweet and Sour Cherry and Buckwheat Crumble
Yield: 8 Servings
Ingredients: 2 10-oz. bags frozen sweet cherries, thawed; 1 24-oz. jar pitted sour cherries in light syrup, drained; 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, divided; ¼ cup (½ stick) chilled unsalted butter, cut into pieces, or virgin coconut oil

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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 notes