Sweet And Sour Cherry And Buckwheat Crumble

• 2 10-ounce bags frozen sweet cherries, thawed
• 1 24-ounce jar pitted sour cherries in light syrup, drained
• 1/4 cup sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon cornstarch
• 1/3 cup unsalted, roasted sunflower seeds
• 1/4 cup buckwheat flour
• 1/4 cup toasted sesame seeds
• 2 tablespoons flaxseeds
• 1 tablespoon cornstarch
• 1/4 teaspoon kosher salt
• 3 tablespoons sugar, divided
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces, or virgin coconut oil

1. Preheat oven to 350u0b0F. Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1.5-quart baking dish.
2. Combine sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, salt, and 2 tablespoons 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 tablespoon sugar over.
3. Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65-75 minutes.
4. DO AHEAD:

sweet cherries, sour cherries, sugar, red wine vinegar, cornstarch, sunflower seeds, buckwheat flour, sesame seeds, flaxseeds, cornstarch, kosher salt, sugar, butter

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-cherry-and-buckwheat-crumble-51210530 (may not work)