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']
Preheat oven to 350°F. Toss cherries, sugar, vinegar, and cornstarch in a large bowl; transfer to a shallow 1.5-quart baking dish.
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.
Bake crumble until topping is golden brown and fruit is bubbling and syrupy, 65–75 minutes.
DO AHEAD: Unbaked topping can be made 1 day ahead. Cover and chill.
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