Ingredients
FRUIT
4 cups peaches, pitted and sliced
2 cups cherries, pitted and halved
2 tablespoons lemon juice
2 tablespoons agave nectar
3 tablespoons arrowroot powder
TOPPING
1 1/2 cups almonds
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons (vegan) shortening
1/4 cup agave nectar
Directions
Preheat oven to 350 degrees. Place peaches and cherries in a large bowl and sprinkle with lemon juice and agave. Toss fruit mixture with arrowroot powder to distribute evenly. Place fruit mixture in an 8-by-8-inch Pyrex dish and set aside.
Pulse almonds in a food processor until they’re texture of coarse sand. Pulse in salt, cinnamon, shortening and agave — topping will form a bit of a ball and stick to the sides. Pinch bits of topping over fruit mixture to distribute evenly.
Cover dish with aluminum foil and bake for 45-55 minutes, or until juices are bubbling, then bake uncovered until topping is brown, about 5-10 minutes. Cool 15-20 minutes, then serve.