This is a very fast, easy fruit dessert, perfect in early summer when stone fruit is in abundant supply.
Wash and halve the fruit. Remove the stones. Place in a coconut oiled baking pan, cut in half, and place in pan cut side up. Sprinkle brown sugar onto the fruit, then top with little pats of butter.
Bake until fruit is tender, approximately 20 minutes at 350°F. Top with almonds and bake a few more minutes, until almonds are lightly toasted.
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