Preheat the oven to 350 F (180 C).

Paste: In a bowl, combine with a whisk, the flour, baking powder, baking soda, and salt.
In another bowl, beat the butter and brown sugar until creamy, then incorporate the cream cheese, egg, sour cream, and almond extract.

Add to the butter mixture half of the dry ingredients, then the other half.
Spread the paste evenly at the bottom of a 9-inch (23 cm) round glass mold, 2 inches (5 cm) high.

Cover the paste with apricots and peaches and set aside.

Crunchy topping: Combine in a bowl the flour and brown sugar.
Using a pastry blender or your fingertips, work the ground almonds and cold butter into the flour mixture until it forms pea-sized crumbs.
Cover the fruit with the topping and bake for 45 to 50 minutes or until the topping is lightly golden brown and a toothpick inserted to the bottom comes out clean.