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.
- 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
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.