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Recipes
January 2014

Sweet and Sour Cherry and Buckwheat Crumble

By Alison RomanPhotography by Ditte Isager

4.2

(10)

Image may contain Plant Food Fruit and Blueberry
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

    8 Servings

Ingredients

Fruit

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

topping and assembly

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

Need to make a substitution?

Preparation

  1. Fruit

    Step 1

    Preheat oven to 350°. Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1.5-qt. baking dish.

  2. topping and assembly

    Step 2

    Combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 Tbsp. 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 Tbsp. sugar over.

    Step 3

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

  3. do ahead

    Step 4

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

Nutrition Per Serving

Calories (kcal) 290 Fat (g) 12 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 42 Dietary Fiber (g) 3 Total Sugars (g) 18 Protein (g) 5 Sodium (mg) 95
Explore Bon AppétitCrumbleFruit DessertDessertCherryStone FruitFruitBuckwheatEasySnackGluten-FreeHealthyishBaking