LibreRecipes

Apricot, Cherry, and Graham Cracker Crumble

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You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

2 1/2 pounds apricots, halved, pitted

10 ounces fresh sweet cherries, pitted (about 2 cups)

2 tablespoons cornstarch

4 tablespoons light brown sugar, divided

Kosher salt

1/2 vanilla bean, split lengthwise

4 graham crackers, finely crushed

3 tablespoons unsalted butter, cut into small pieces, room temperature

1/3 cup unsalted, roasted almonds, coarsely chopped

Preheat oven to 375°F. Combine apricots, cherries, cornstarch, 2 tablespoons 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 1/2-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 tablespoons 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.