APRICOT, CHERRY, AND GRAHAM CRACKER CRUMBLE

Apricot, Cherry, and Graham Cracker Crumble image

Provided by Chris Morocco

Yield 6 Servings

Number Of Ingredients 9

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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

Steps:

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.