To prepare the fruit:
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
In a medium bowl, add the chopped fruit, olive oil and 1 t raw sugar. Toss until the fruit is well coated.
Transfer the fruit to the lined baking sheet, spreading evenly. Roast for 15 minutes.
Remove from oven, transfer to a bowl, add the remaining raw sugar and mash with a fork. Set aside.
To prepare the bars:
Reduce oven to 350 degrees. Line a baking pan (I used 9 x 13) with parchment paper and set aside.
Put the flours, cane sugar and salt in a food processor and pulse once or twice to combine.
Add the vanilla bean paste, almond extract and chopped butter and pulse until the dough just starts to come together and is crumbly. Set aside about 1/2 C of the flour mixture.
Press the remaining flour mixture into the prepared baking pan until evenly spread. Bake for 30 minutes or until lightly browned. Allow to cool in the pan for 10 minutes.
Spread the roasted fruit over the cookie. Sprinkle with the remaining flour mixture and the sliced almonds, if using.
Bake for 25 minutes or until lightly golden. Let cool completely. Garnish with powdered sugar before cutting.