Sweet & Sour Cherry Buckwheat Crumble

Ingredients

• 2, 10 oz. bags frozen sweet cherries, thawed
• 1, 24 oz. jar pitted sour cherries in light syrup, drained
• 1/4 cup sugar
• 2 Tbsp. red wine vinegar
• 1 Tbsp. cornstarch
• 1/3 cup sunflower seeds, roasted & unsalted
• 1/4 cup buckwheat flour
• 1/4 cup sesame seeds, toasted
• 2 Tbsp. flaxseeds
• 1 Tbsp. cornstarch
• 1/4 tsp. salt
• 3 Tbsp. sugar, divided
• 1/4 cup unsalted butter, chilled, cut into pieces
• 3 Tbsp. sugar, divided

Instructions

1. Preheat oven to 350°F and set aside an 8x8 inch baking dish.
2. In a large bowl, toss the cherries, sugar, vinegar, and cornstarch. Transfer to the baking dish and set aside.
3. In a medium bowl, combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 tablespoons sugar. Add the butter pieces and using your fingers, begin to incorporate the butter with the seed mixture until combined.
4. Once combined, break the mixture into small clusters and place evenly over the fruit mixture. Sprinkle the remaining 1 tablespoon of sugar over the mixture.
5. Bake for 45-55 minutes or until golden brown.

Nutrition per serving: 260 calories, 46 g carbohydrates, 15 mg cholesterol, 9 g fat, 4 g fiber, 3 g protein, 85 mg sodium, 22 g sugar.

Recipe from: epicurious.com