Skillet-Baked Peach and Cherry Cobbler

Preheat oven to 400ºF.

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.

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.

Measure out 1 cup of the crust mixture and add in the rest of the chopped hazelnuts to it. Set aside.

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.

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.

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.

Bake for 15 minutes, then lower the temperature to 350ºF and continue to bake for another 25 minutes.
Let it cool for about 20 minutes before serving.

Top with vanilla ice cream or whipped cream.