Sweet and Sour Cherry and Buckwheat Crumble

Name: Sweet and Sour Cherry and Buckwheat Crumble
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters buckwheat flour; 567 grams frozen sweet cherries, thawed; 680 grams pitted sour cherries in light syrup, drained; 1 Tbsp cornstarch; 0 teaspoons kosher salt; 2 Tbsps red wine vinegar; 79 milliliters unsalted, roasted sunflower seeds; 59 milliliters toasted sesame seeds; 3 Tbsps sugar, divided; 59 milliliters (1/2 stick) chilled unsalted butter, cut into pieces, or virgin coconut oil

Need a gluten free and vegetarian dessert? Sweet and Sour Cherry and Buckwheat Crumble could be a spectacular recipe to try. This recipe makes 8 servings with 243 calories, 4g of protein, and 11g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up cornstarch, cherries, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Corn Starch

Cherries

Vinegar

Sugar

Equipment you will use

Baking Pan

Bowl

Oven

Combine sunflowerseeds, buckwheat flour, sesame seeds, flaxseeds,cornstarch, salt, and 2 tablespoons sugar in amedium bowl. Using your fingers, work butterinto seed mixture until it comes together.Break up into small clumps and scatter overfruit; sprinkle remaining 1 tablespoon sugar over.

Ingredients you will need

Buckwheat Flour