I'm going to make this for Thanksgiving:
My daughter has pecan allergies, though, so I'm going to use almonds instead, which I think will work perfectly with pear and cherries. I'll obviously use almonds instead of pecans, toasted, and maybe almond extract or amaretto. But, I'd love to add more almond, maybe marzipan or almond paste? Should I just process some with the almonds for the topping? Or, maybe make an almond tart base to put below it all?