Name: Apricot, Cherry, and Graham Cracker Crumble
Cook time: 15 minutes
Total time: 1 hour
Yield: 6 Servings
Ingredients: 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

Apricot Cherry and Graham Cracker Crumble in a white baking dish.

Linda Xiao

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.

Recipe information

Total Time
1 hour
Yield
6 Servings

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
Bake crumble until topping is golden brown and fruit is bubbling, 35–45 minutes. Let cool slightly before serving.