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.
*The buckwheat crisp topping can be made the night before or a few days in advance and stored in the fridge. Alternatively, it can be made, placed in a flat layer in a freezer-safe bag, frozen, and used at a future date.
*A few additional minutes may be needed for the topping if using straight from frozen.
*Chopped almonds, hazelnuts, or pecans can be substituted for sliced almonds.
*Large flaked oats are also known as old-fashioned oats or rolled oats. Quick oats can be used in place of the large flaked oats, but note that the texture will be less crisp as the oats are thinner and cut into pieces. Instant oats are not recommended, as these oats are thinner than quick oats and break more readily into smaller pieces. They will likely produce a topping that is soft instead of crunchy.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar, creating a topping with a more pronounced caramel flavour.
*Cover baking dish(es) with aluminum foil to prevent burning. If the crisp is browning too quickly before the filling is baked through.
*To ensure that the filling and flour have fully cooked through, especially if using frozen cherries, check to ensure the internal temperature of the crisp has reached 175°F (79°C) with a thermometer.
