Apricot, Cherry and Graham Cracker Crumble

Here is the original with the changes I made in parentheses. --Barb

2 1/2 lb. apricots, halved, pitted (I used nectarines instead, cut into pieces and pitted)
10 oz. fresh sweet cherries, pitted (about 2 cups)
(I also put in about 3/4 cup blueberries)
2 Tbsp. cornstarch
4 Tbsp. light brown sugar, divided
Kosher salt
1/2 vanilla bean, split lengthwise (I used 1/2 tsp. pure vanilla extract)
4 graham crackers, finely crushed
3 Tbsp. unsalted butter, cut into small pieces, room temperature
1/cup unsalted roasted almonds, coarsely chopped (I used almond slices, roasted and broken up)

Preheat oven to 375.  Combine apricots (nectarines), cherries, (blueberries, if using) cornstarch, 2 Tbsp. 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 Tbsp. 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.