Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine sliced apricots, pitted cherries, cornstarch, 2 tablespoons of brown sugar, and a pinch of salt. Toss together and add vanilla bean seeds.

Transfer the fruit mixture into a shallow 1.5-quart baking dish.

In a medium mixing bowl, combine crushed graham crackers, softened butter, and a pinch of salt. Mix until crumbly.

Add chopped nuts and remaining 2 tablespoons of brown sugar to the graham cracker mixture and combine.

Evenly scatter the crumble topping over the fruit mixture.

Bake for 35-45 minutes until the topping is golden brown and the fruit is bubbling.

Let cool for about 10 minutes before serving.