4 cups fruit:
raspberries, blackberries, strawberries, and blueberries
separetely or in combination
sliced fresh peaches
any fruit combo you like

1/4 cup sugar
2 Tbsp. flour
1 Tbsp. lemon juice

almond streusel topping:
adapted from Gourmet Deli in Your Kitchen
1 can almond paste (8 oz.)
1 cup sugar
1/2 cup soft butter
1  1/2 cups flour
1/3 cup melted butter
1 - 1  1/2 cups sliced almonds

Mix 1/4 cup sugar and 2 Tbsp. flour and toss lightly with fruit; spoon into tart dish or 8" square or round pan.  Sprinkle with lemon juice.

To make topping, place almond paste in a food processor or electric mixer.  Process until crumbly, adding sugar gradually.  Add softened butter and continue processing, adding all of the flour as you process.  Mix until crumbly, then add melted butter and mix again until crumbly.  Stir in sliced almonds and divide mixture in half. 

Place one half of mixture in a ziplock bag and freeze for later use.  With your hands, crumble remaining mixture over top of fruit to cover entire top generously.

Bake at 350 degrees for 35-45 minutes, until fruit filling is bubbly and soft and top is nicely browned.

Serve with vanilla ice cream or whipped cream.

Makes 6-8 servings.


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"Branches of an Almond Tree," by Vincent Van Gogh
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