An interesting piece of advice Vicki learned while touring the California winery, Ceja, “Always serve a dessert wine that is sweeter than your dessert or the wine will taste flat.” Enjoy picking out your wine for this dessert – Cheers!!
Apricot and Fresh Cherry Crumble
Servings 8
Calories 188kcal
Ingredients
- 6-8 ripe apricots halved & pitted
- 2-3 cups cherries pitted
- 2 Tbsp brown sugar
- 2 Tbsp cornstarch
- 1/2 tsp cinnamon
- 3/4 vanilla bean split
- TOPPING
- 2 Tbsp brown sugar
- kosher salt
- 4 graham crackers crushed
- 3 Tbsp unsalted butter cold and cut into pieces
- 1/2 cup unsalted roasted almonds roughly chopped
Instructions
- Preheat oven to 375°.
- Place apricots, cherries, 2 Tbsp brown sugar, corn starch, cinnamon, and vanilla bean seeds (from split bean), in a large bowl. Toss.
- Place in an oven proof dish so that apricots are in a single layer.
Topping
- In a small bowl, place brown sugar, dash of kosher salt, graham crackers, and butter. Work with your fingers to make a small pebble like mixture.
- Add almonds and stir.
- Place on top of fruit and bake for 35 minutes.
- Serve when it has slightly cooled or at room temperature.
Notes
Vanilla ice cream is the perfect partner for this dish!
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