Preparation

• 将烤箱加热到375°F。轻轻涂黄油9×13英寸的烤盘。

进行填充：

• 将桃子和油桃切成1/2英寸的楔子。将李子切成3/4英寸的楔子，并将杏子切成四分之一。在一个中等大小的碗中，用红糖，面粉和橙皮将水果扔掉，直到混合在一起。将水果堆入准备好的烤盘中，均匀散布。

To make the topping:

• In a medium bowl, whisk together the flour, ground almonds, sugar, baking powder, and salt. Beat the egg into the buttermilk and add this to the flour mixture, along with the butter and vanilla extract. Gently stir just until the dry ingredients are moistened. Drop by spoonfuls onto the fruit filling, leaving about a 1-inch border of fruit. Sprinkle the toasted almond slices over the topping. Bake until the fruit is bubbling and the topping is browned (a pick will come out clean), 50 to 55 minutes. Serve warm or at room temperature.