If you make this with sour (tart) cherries, you may want to go with the larger amount of sugar. Use as many apricots as you need to make one layer of your baking dish.
8 or so fresh apricots, halved and pitted
2 – 3 c fresh cherries, pitted
6 T unsalted butter, melted, plus extra for baking dish
1/2 – 3/4 c sugar
3/4 c all-purpose flour, white or whole grain, or a combination
1/2 t grated nutmeg
1/2 t vanilla extract
1/2 t lemon zest
1. Preheat oven to 400ºF. Grease an 8- x 8-inch baking dish (or other).
2. Put the apricots, cut side down, in a single layer in the baking dish. Distribute the cherries between and over the apricots.
3. Combine the melted butter, sugar, flour, nutmeg, vanilla extract, and lemon zest in a bowl. Strew the crumble mixture over the fruit.
4. Bake, uncovered, for 10 minutes at 400ºF, then lower the heat to 350ºF. Continue bake another 45 minutes or so until the topping is browned and the fruit is bubbling. Remove from oven and let cool for 10 minutes or so before serving.