PEACH RASPBERRY STRUDEL

Steps:

• Preheat oven to 375ºF.
• Chop the almonds in a food processor.
• Add the oatmeal and process until the texture resembles coarse cornmeal.
• Add sugars and 1 teaspoon of the cinnamon.
• Process just combine the ingredients.
• Set aside.
• Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
• Place one sheet of phyllo on a clean counter.
• Brush lightly with melted butter to cover the entire sheet.
• Top with a second sheet of phyllo and brush with melted butter.
• Sprinkle about one-fifth of the pecan mixture generously over the top.
• Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
• Sprinkle the remaining pecan mixture over the top of the filo dough.
• Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
• Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
• Cut a piece of baking parchment big enough to fit the strudel.
• Place the strudel seam side down on a baking pan lined with the parchment.
• Brush the tops and sides of strudel with remaining melted butter.
• Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
• Bake in a preheated 375ºF oven for 25 to 30 minutes.
• Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.