This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines.
|2 T||canola oil|
|2 t||vanilla extract (divided)|
|1⁄4 t||almond extract|
|1 c||rolled oats (old-fashioned, or use chopped nuts: walnuts, pecans, almonds, or hazelnuts. divided)|
|3⁄4 c||pastry flour (whole wheat)|
|3⁄4 c||all-purpose flour|
|1 c||sugar (divided)|
|4 T||butter (cold, unsalted, cut into small pieces)|
|6 c||stone fruit (chopped - like peaches, nectarines, plums, cherries, or apricots, in any combination, divided)|
|1⁄2 c||orange juice|
In a small bowl, whisk together the egg, oil, 1 teaspoon of the vanilla extract, and the almond extract. Set aside.
Combine 3/4 cup of the oats or nuts with the whole wheat pastry flour, all-purpose flour, 1/2 cup of sugar, and salt in the bowl of a food processor. Pulse until finely ground. Add the butter and pulse until incorporated. With the motor running, add the egg mixture to the food processor. Pulse until the mixture is well incorporated and starts to look crumbly. Remove 1/2 cup of the crumble mixture and place in a small bowl with the remaining 1/4 cup of rolled oats or chopped nuts, and set aside for the topping.
Preheat oven to 400˚F. Spray a 9x13-inch baking dish with cooking spray. Transfer the dough from the food processor to the baking dish and spread it in an even layer. Firmly press into the baking dish, and set aside.
In a large saucepan, combine 4 cups of the chopped fruit with the orange juice, cornstarch, and remaining 1/2 cup of sugar. Bring to a simmer over medium heat, stirring constantly 4-5 minutes, until the mixture is very thick. Remove from heat and fold in the last 2 cups of fruit and the remaining teaspoon of vanilla extract. Spoon the fruit mixture on top of the dough in the baking dish and spread it to the edges of the dish. Spoon the reserved topping over the filling.
Bake for 15 minutes, then reduce the heat to 350˚F and bake 25-30 minutes more, until the crust and topping are lightly golden brown. Allow to cool on a cooling rack at least 1 1/2 hours before cutting into bars.