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Cherry & Brown Butter Buckwheat Crisp
This delightful crisp features juicy cherries and toasted buckwheat groats, all under a rich, buttery topping. It's a perfect combination of sweet and nutty flavors, creating a deliciously crunchy dessert.
Ingredients
Instructions
Preheat the oven: Arrange an oven rack in the center position and preheat the oven to 350°F.
Toast the buckwheat groats: In a small saucepan, melt the butter over medium heat. When the butter starts to foam, add the buckwheat groats, stirring frequently until the groats are golden brown, about 5 minutes. Remove from heat and let cool slightly.
Make the filling: In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt. Stir to combine. Transfer to a 3-quart shallow baking dish, preferably ceramic, and scatter the cherries in an even layer. Set aside.
Make the topping: Whisk the egg white into the bowl with the butter and groats until the mixture is smooth, then add the all-purpose flour, buckwheat flour, brown sugar, cinnamon, and 1/4 teaspoon salt. Stir with a flexible spatula until incorporated. Switch to your fingertips and rub the mixture until no floury spots remain and the mixture is crumbly.
Assemble and bake: Sprinkle the topping evenly over the cherries. Place the baking dish on a sheet pan and bake until the topping is deeply browned and the cherry juices are bubbling around the sides, 1 hour to 1 hour 10 minutes for fresh cherries or 1 hour 10 minutes to 1 hour 20 minutes for frozen. Let the crisp cool completely before serving.
Recipe from Cookbook Hub - www.cookbookhub.org