- Topping
- 1 1/4 cups slivered almonds, divided
- 3/4 cup powdered sugar
- 1 O Organics Large Egg
- 1/4 teaspoon salt
- 1/4 pound Lucerne Sweet Cream Butter, cut into pieces
- 1/2 cup O Organics all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons Lucerne Heavy Whipping Cream
- 1/4 teaspoon almond extract
- Filling
- 4 cups sliced plums
- 3 cups sliced nectarines
- 1/2 teaspoon almond extract
- 3/4 cup granulated sugar, depending on sweetness of fruit
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- Preheat oven to 350 degrees F. Lightly coat an 8-inch-square baking dish with oil or cooking oil spray.
- In a food processor, process 1 cup almonds until very finely ground, about 1 minute. Add powdered sugar and mix until blended, about 30 seconds. Add egg, salt, and butter. Mix until thoroughly blended, about 30 seconds. Add flour and baking powder and pulse about 12 times until incorporated. Add cream and almond extract and process until incorporated, about 5 seconds.
- In a large bowl with a spoon, mix plums, nectarines, almond extract, sugar, and cornstarch. Pour into prepared dish.
- Drop batter by heaping tablespoons over fruit. 5. Bake for 20 minutes. Sprinkle with remaining sliced almonds and sugar. Continue baking for 15 to 20 more minutes or until top is golden and fruit is bubbling. Cool slightly before serving.