Contributed by (Adapted from http://dandysugar.com)

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Ingredients

2 C fresh Cherries, pitted and halved
1 C fresh Peaches, cut into bite size chunks
2 Tbs fresh Lemon juice*
1 tsp Lemon zest
1 tsp Vanilla
2 Tbs Brown sugar
1 Tbs Arrowroot starch

*Alternately orange juice and zest can be used
in place of lemon.

Topping:

1/3 C Almond flour*
1/3 C sliced Almonds, chopped
1/4 tsp Cinnamon
1/4 tsp Sea salt
3 Tbs Butter, cold

*You can make your own almond flour by grinding up almonds in a high powered blender or coffee grinder or you can substitute with regular flour.

Instructions

Filling:
Preheat your oven to 350°F. Prepare the cherries by pitting and slicing into halves. Set aside into a bowl. Slice the peaches and add tovcherries. Add the zest, the lemon juice, vanilla, and brown sugar and stir to combine. Add the arrowroot and incorporate into fruit mixing well. Let stand while you make topping. Combine the almond flour, chopped almonds, cinnamon, nutmeg, and salt into a bowl. Slice cold butter into small pieces and with your fingers, work butter into the mixture until it is thoroughly incorporated. Mixture will be slightly sticky rather than the usual coarse crumbly mealy texture. Divide the fruit between four ramekins. Cover each with an equal amount of topping sealing
fruit into ramekin. Place ramekins on baking sheet to catch juice. Bake for 20-25 minutes or
until golden brown on top and juices begin to bubble.

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