1/2 cup whole almonds, toasted
3/4 cup oatmeal
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons cinnamon
3 medium peaches, peeled and cut into 1/4-inch dice
1/2 pint fresh raspberries
1/2 teaspoon vanilla extract
6 sheets phyllo dough
6 tablespoons melted butter
Preheat oven to 375 degrees F.
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 filo sheets, leaving a 1-inch border on each end. Starting with the long end, roll the filo 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 375 degree F oven for 25 to 30 minutes.
Serve warm or cool with dusted with confectioners’ sugar and topped with ice cream or whipped cream.