Recipe: Apricot, Cherry, and Graham Cracker Crumble
Via Bon Appetit
2½ pounds apricots, halved, pitted
10 ounces fresh sweet cherries, pitted (about 2 cups)
2 tablespoons cornstarch
4 tablespoons light brown sugar, divided
½ vanilla bean, split lengthwise
4 graham crackers, finely crushed
3 tablespoons unsalted butter, cut into small pieces, room temperature
⅓ cup unsalted, roasted almonds, coarsely chopped
Preheat oven to 375°. Combine apricots, cherries, cornstarch, 2 Tbsp. brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1 ½-qt. baking dish.
Combine crackers, butter, and a pinch of salt in a medium bowl. Work butter into crackers with your fingers until mixture comes together. Add nuts and remaining 2 Tbsp. brown sugar and work in with your fingers until combined. Scatter over fruit.
Bake crumble until topping is golden brown and fruit is bubbling, 35–45 minutes. Let cool slightly before serving.