Sweet and Sour Cherry and Buckwheat Crumble

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

Steps

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. 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.
3. Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65–75 minutes.
4. Unbaked topping can be made 1 day ahead. Cover and chill.