Prep: 1. Preheat oven to 350. Grease a 9z9 inch baking pan (preferably with an oven proof lid) Make: 1. Mix cherries, peaches, arrowroot powder, and vanilla directly in the baking dish. 2. Bake, covered (use foil if you don't have a lid), 30-40 minutes until fruits release some liquid and mixture is slightly thickened. 3. Meanwhile, make topping: in food processor, pulse almond flour, baking soda, and salt. Add coconut oil and honey, and pulse until dough forms. Remove blade and use hands to work sliced almonds into the dough. 4. Sprinkle topping over fruit and cover with lid or foil. 5. Bake another 25-35 minutes, until golden brown and bubbling. 6. Remove lid and bake uncovered another 5-10 minutes. 7. Allow to cool for 20 minutes, and serve warm.
We love the opportunity to use frozen summer fruits in the winter. You can also use fresh fruit if your'e making this in the summer.