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1
Preheat oven to 400u00b0F.
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2
Combine flour, half of the hazelnuts, sugar, and salt in a food processor and pulse until the nuts are finely ground. Add in the butter and continue to pulse until well incorporated.
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3
In a separate bowl whisk the egg, canola oil, and vanilla extract. Pour the egg mixture into the food processor while it's still running. Continue to process until the mixture is clumpy.
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4
Measure out 1 cup of the crust mixture and add in the rest of the chopped hazelnuts to it. Set aside.
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5
Take the mixture from the food processor bowl and pour it into a skillet that's been coated with cooking spray. Spread it evenly and press firmly into the bottom to form a crust.
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6
Prepare the fruit filling by combining the peaches, cherries, orange juice, and sugar in a saucepan over medium heat. Bring to a simmer, stirring constantly, until the mixture is thick, about 5 minutes. Add in the corn starch and vanilla, stir, and cook for 1 more minute.
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7
Remove from heat and layer the fruit filling over the prepared crust. Top with the reserved topping, spreading it evenly over the entire fruit filling.
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8
Bake for 15 minutes, then lower the temperature to 350u00b0F and continue to bake for another 25 minutes.
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9
Let it cool for about 20 minutes before serving.
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10
Top with vanilla ice cream or whipped cream.
