Apricot-Cherry Crumble with Graham Cracker Crust. It’s not quite a pie or even a cobbler. It’s not actually a true crumble either– though I call it exactly that.
Because I made it with crumbled graham crackers. An unsavory sweet treat I would normally never buy yet blindly purchased in the early days of corona-panic-buying. You know, those first scary weeks when there was not only a void of TP but there were no Pepperidge Farm Chocolate Chunk Cookies to be found (anywhere).
Graham Crackers
I didn’t like graham crackers as a kid and I ignore them as an adult (except in the occasional cheesecake crust). So I have to wonder, does anyone actually like them?
I guess not because they were the only “cookie” left in the cookie aisle that dark day in March. So I bought two boxes and now I have to use them. But how? I tried eating one. No thank you.
The Cusp of a Glorious Summer
It may feel like we’re in dark days. That’s because of the uncertainty. In truth, there are things worth celebrating. In fact, we’re on the cusp of a glorious summer here in Los Angeles.
However, unless you know what to look for you might not see it coming. Despite the jokes about Southern California having no weather, there are small, unmistakable events that mark the change in each season: the autumnal shift of evening temperatures, the blazing blue skies of winter, the mist-veiled mornings of May gray. Once you’ve lived here long enough you get to know the shifts that signal the annual equinoxes.
There’s another sign in the shift in our seasons and it’s best observed walking the stalls of our Farmers Markets. As the days lengthen, delicate greens give way to brilliant shades of yellow and red as summer’s fruits replace spring’s veggies. I’m not talking about the dog days of summer which bring us endless hordes of drippingly sweet peaches and rainbows of ripe plums. I’m talking about now. Right now.
In Los Angeles you know it’s just past spring (but not quite summer) when apricots and cherries show up. These early stone fruits are two of my favorites. The mask on my face may hide my glee, but I’m a bit like a “kid in a candy shop” when confronted with huge piles of glistening, ripe red cherries, and barely blushing lightly freckled apricots.
Apricot-Cherry Crumble with Graham Cracker Crust
Maybe it’s just because they share the same season, but apricots and cherries are a classic combination. I’ve paired them before on this blog and almost always on the cusp of summer. This will be the first time I’ve introduced them to COVID-panic-induced graham crackers. But at this time and in this glorious season I think they’re just right for each other. GREG
Apricot-Cherry Crumble with Graham Cracker Crust
Print This Recipe Yield 6–8Source Adapted from Bon AppetitPublished
Ingredients
- 2 ½ pound fresh apricots (quartered and pitted)
- 10 ounce fresh sweet cherries (pitted)
- 2 tablespoon cornstarch
- 5 tablespoon brown sugar
- ½ teaspoon vanilla extract
- 2 pinch kosher salt (divided)
- 6 graham crackers
- 3 tablespoon chilled unsalted butter (cut into ½‑inch dice)
- ⅓ cup chopped roasted almonds
Directions
Set oven rack to center position and preheat oven to 375°.
In a large bowl combine apricots, cherries, cornstarch, 2 tablespoons brown sugar, vanilla extract, and a pinch of salt. Toss to combine and transfer to a shallow 1 ½‑qt. baking dish.
Crumble the graham crackers until uniformly fine. A ziplock bag and rolling pin is one way to get good results, but you can also use a food processor.
Toss the crumbled crackers, butter, and a pinch of salt together in a medium bowl. Allow the diced butter to come to room temperature then work it into crackers with your fingers until the mixture comes together. Add nuts and remaining 3 tablespoons brown sugar and work in with your fingers until combined. Scatter over the fruit.
Bake crumble in the heated oven until topping is golden brown and fruit is bubbling, 35–45 minutes. Let cool slightly before serving.
How refreshing! I’ve never made a crumble with apricots.
Me and my friend made this yesterday. It tasted really delicious. Thank you so much for the recipe!
The way you described this time of year made me forget what’s going on right now, even just for a moment. When I read graham cracker I thought it was such a brilliant idea (I happen to really like graham crackers). This is a beautiful crumble.
Fun dish! I like graham crackers OK, but more so in a crust (or as a crumble!) than as an actual snack. They’re kinda dry, aren’t they — definitely need something to make them more palatable. Which you’ve done in this dish. Thanks!
Now that’s a beautiful summer desert, nicely done Greg. Graham crackers are indeed an enigma, Europeans don’t have them so, I didn’t grow up with them but I have used them in the odd cheesecake recipe just like you. How you’ve incorporated them into the crumble is really clever and what a great way to use up ingredients.Come to think of it I have peaches and cherries in the freezer so I may just make this tasty treat on the weekend. Our grocery shelves are stocked pretty much back to normal with the exception of yeast and flour for some unusual reason.
It’s the apricot and cherries season now here, and I’ve been craving for a fruits crumble for days, I should try this combo for a change from my classic apple crumble recipe.
I truly appreciate the creativity the pandemic had brought on (as opposed to the weird purchases it has caused). Sounds like you have made the best of a questionable purchase. Stunning photos in this post.
I love your photos and love the idea of using graham crackers for a crust.