Cherry Buckwheat Crisp
Back to Recipes & MoreIngredients
- ⅓ cup (60 g) buckwheat groats
- ⅔ cup (59 g) large flaked oats
- ¼ cup (22 g) sliced almonds
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
- ¼ cup (31 g) all-purpose flour
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) ground cinnamon
- ¼ cup (57 g) butter, melted
- 1 tsp (5 ml) pure vanilla extract
- 3 tbsp (41 g) Redpath® Golden Yellow Sugar, packed
- 3 tbsp (24 g) all-purpose flour
- ½ tsp (3 g) salt
- ¼ tsp (1 g) ground cinnamon
- 4 cups (516 g) frozen cherries (or fresh, if available)
- 1 tbsp (15 ml) pure vanilla extract
- ½ tsp (3 ml) pure almond extract
Equipment
Baking sheet
Parchment paper
Scale or dry measuring cups
Measuring spoons
Large bowl x 2
Rubber spatula
Baking dish (1-quart / 4 cups OR two ½-quart / 2 cups)
Small bowl
Small whisk or fork
Thermometer (optional)
Instructions
Step 1
Preheat oven to 350°F (177°C).
Step 2
Line a baking sheet with parchment paper. Spread buckwheat groats in an even layer onto the prepared baking sheet. Place into the preheated oven and bake for 10 minutes.
Step 3
Remove from oven and shake the buckwheat groats in the pan. Evenly spread the oats over the groats. Place back into the oven and bake for 5 minutes. Remove from oven, shake and flip the mixture. Spread the almond slices over the mixture and bake for 3 to 5 minutes or until almonds are lightly toasted and the mixture has a nutty aroma. Remove and transfer to a large bowl to cool slightly.
Step 4
Increase oven temperature to 375°F (190°C).
Step 5
Sprinkle the buckwheat-oat mixture with the Redpath® Golden Yellow Sugar, all-purpose flour, salt, and cinnamon. Toss well to coat the buckwheat, oats, and almonds. Drizzle in the melted butter and vanilla extract; stir to combine, ensuring everything is evenly coated. Cover and set aside.
Step 1
Grease the bottom and sides of a 1-quart (4-cup) baking dish or two ½-quart (2-cup) baking dishes with butter or baking spray.
Step 2
In a small bowl, whisk together the Redpath® Golden Yellow Sugar, flour, salt, and cinnamon.
Step 3
In a large bowl, combine frozen cherries, vanilla extract, and almond extract. Toss to coat berries.
Step 4
Sprinkle the brown sugar-flour mixture over the cherries. Stir to evenly coat cherries with the mixture until no dry ingredients remain at the bottom of the bowl.
Step 5
Transfer the cherries to the prepared pan. Sprinkle the buckwheat topping over the berries in an even layer. The crisp topping should form varying clumps. If not, squeeze pieces together to create larger pieces; this ensures a more textured and crunchier topping. Do not pat down the topping, as this prevents steam from escaping.
Step 6
Place in the preheated oven and bake until the topping is a deep golden brown and the filling is vigorously bubbling around the edges of the pan and/or through any cracks in the topping, 25 to 35 minutes (see Chef’s Tips). Remove from the oven and place on a wire cooling rack to cool slightly, 10 minutes.
Step 7
Serve crisp warm or at room temperature with vanilla ice cream, lightly sweetened whipped cream, or Greek yogurt. Any leftovers (completely cooled) can be stored in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
