Lightly coat a 9 x 13 inch baking dish with cooking spray. Preheat oven to 350 degrees.
In a large mixing bowl, mix sugar through kosher salt, then add fruit and toss until coated. Pour into prepared pan.
Sift together flour through salt into a medium mixing bowl, set aside.
In the bowl of a stand mixer fitted with the paddle attached or a large mixing with an electric mixer, beat together softened butter, sugar and almond paste until fully combined, approximately 5 minutes.
Add eggs one at a time, mixing fully after each addition. Slowly, add dry ingredients.
Spoon into 12 equal dollops over the top of fruit.
Bake for 50-60 minutes or until breading is golden browned and fruit juices are dark and thick. Allow to stand for a minimum of 20 minutes before serving. Allow to cool fully before covering if serving at a later time. serve with a giant scoop of Classic Vanilla Bean Ice Cream.
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