SWEET AND SOUR CHERRY AND BUCKWHEAT CRUMBLE

Sweet and Sour Cherry and Buckwheat Crumble image

Provided by Alison Roman

Yield Makes 8 servings

Number Of Ingredients 13

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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

Steps:

Preheat oven to 350°F. Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1.5-quart baking dish.
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.
Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65-75 minutes.
DO AHEAD: Unbaked topping can be made 1 day ahead. Cover and chill.