The Greatest Cherry Crisp With Claire Saffitz | Dessert Person
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Buckwheat’s earthy, mineral flavor shines in this easy crisp that is filled with bright, juicy cherries and studded with crispy buckwheat groats toasted in browned butter. Make this when you have a glut of sweet cherries in the summertime, or use frozen pitted cherries and make it whenever you want.

Cherry & Brown Butter Buckwheat Crisp
Ingredients:
6 tablespoons unsalted butter (3 oz / 85g)
1⁄4 cup raw buckwheat groats (1.6 oz / 45g), not kasha
2 1⁄2 pounds (1.1 kg) pitted fresh or frozen sweet cherries (about 7 1⁄2 cups), no need to thaw if frozen
1⁄2 cup granulated sugar (3.5 oz / 100g) 3 tablespoons cornstarch
2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
A pinch plus 1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
1 large egg white (1.2 oz / 35g)
1 cup all-purpose flour (4.8 oz / 135g)
1⁄4 cup buckwheat flour (1.1 oz / 30g)
6 tablespoons packed dark brown sugar (2.9 oz / 83g)
1⁄2 teaspoon ground cinnamon

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

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