Hello dear friends. This a will be a quick little post as I'm squeezing in all the fun I can possibly have on these summer days with my boys. It's a cool morning today in Portland, perfect weather for a little berry picking out on Sauvie Island. I'm sure a blueberry pie will be in order for this 4th of July. Speaking of sweet bakes this crumble is one of my favorites to make, and adaptable to any season, just swap out stone fruit with whatever suits your fancy.
If you're wanting a quick dessert that has all the feels of summer try this one out. Surprise someone special with a bowl of this crumble after dinner this week, bonus points when topped with some vanilla ice cream.
Apricot, Strawberry and Graham Cracker Crumble
Adapted from Bon Appetit
2 1/2 lb. apricots, halved, pitted
1 lb. strawberries hulled, halved if large berries
2 Tablespoons cornstarch
5 Tablespoons light brown sugar
1/2 vanilla bean, spilt lengthwise
4 graham cracker, finely crushed
3 Tablespoons unsalted butter, cut into small pieces, room temp
1/3 cup unsalted pecans
Preheat oven to 375 degrees F. Combine apricots, strawberries, cornstarch, 3 tablespoons brown sugar and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean. Toss to combine and transfer to a shallow 1 1/2 quart 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 of brown sugar and work in with fingers until combined. Scatter over fruit. Bake crumble until topping is golden brown and fruit is bubbling, 35-45 minutes. Serve warm.