FOR THE CRUMBLE
Preheat oven to 400F.
Coat a 10-inch cast iron skillet with cooking spray and set aside.
Combine flour, 1/2 cup pecans, sugar, and salt in a food processor; pulse until the nuts are finely ground.
Add in the butter and continue to pulse until well incorporated.
Add egg, canola oil, and strawberry extract to the food processor; continue to run the food processor until the mixture is combined and clumpy.
Measure out 1 cup of the crust mixture and set aside.
Take the remaining mixture from the food processor and transfer it to previously prepared cast iron skillet.
Spread the mixture evenly over the skillet and press firmly into the bottom to form a crust.
FOR THE FILLING
Combine peaches and cherries in a mixing bowl and gently stir in the sugar.
Layer the fruit mixture over the prepared crust.
Top with the reserved topping and remaining pecans, spreading it evenly over the entire fruit filling.
Bake for 15 minutes, then lower the temperature to 350F and continue to bake for 20 more minutes.
Remove from oven and let cool for 5 to 10 minutes.
Serve with ice cream or without.
Cover and refrigerate leftovers.
(inspired by Eating Well)
If watching your calorie-intake and/or WW smart points, I would stick to 1/2-cup serving instead of the whole 1 cup.
Serving: 1 cup | Calories: 424 kcal | Carbohydrates: 58.5 g | Protein: 5.6 g | Fat: 20.3 g | Saturated Fat: 4.8 g | Cholesterol: 38.8 mg | Sodium: 155 mg | Fiber: 4.2 g | Sugar: 36.6 g | Net Carbs: 54 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.