Traditional recipes

Sweet and Sour Cherry and Buckwheat Crumble

Sweet and Sour Cherry and Buckwheat Crumble

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.



  • 2 10-oz. bags frozen sweet cherries, thawed
  • 1 24-oz. jar pitted sour cherries in light syrup, drained
  • 2 tablespoons red wine vinegar

Topping and assembly

  • ⅓ cup unsalted, roasted sunflower seeds
  • ¼ cup toasted sesame seeds
  • 3 tablespoons sugar, divided
  • ¼ cup (½ stick) chilled unsalted butter, cut into pieces, or virgin coconut oil

Recipe Preparation


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

Topping and assembly

  • 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.

  • 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.

Nutritional Content

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) 95Reviews Section

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