Sweet And Sour Cherry And Buckwheat Crumble
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Sugar (divided)2 tbsps
Red Wine Vinegar1 tbsp
Cornstarch1 cup
Buckwheat Flour1 cup
Toasted Sesame Seeds2 tbsps
Flaxseed1 tsp
Kosher SaltDirections:
1
For fruit: Preheat oven to 350°F
2
Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1
3
5-quart baking dish
4
Preheat oven to 350°F
5
Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1
6
5-quart baking dish
7
For topping and assembly: Combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 tablespoons sugar in a medium bowl
8
Using your fingers, work butter into seed mixture until it comes together
9
Break up into small clumps and scatter over fruit; sprinkle remaining 1 tablespoon sugar over
10
Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65–75 minutes
11
DO AHEAD: Unbaked topping can be made 1 day ahead
12
Cover and chill
13
Combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 tablespoons sugar in a medium bowl
14
Using your fingers, work butter into seed mixture until it comes together
15
Break up into small clumps and scatter over fruit; sprinkle remaining 1 tablespoon sugar over
16
Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65–75 minutes
17
DO AHEAD: Unbaked topping can be made 1 day ahead
18
Cover and chill