1 Tb cornstarch (dissolved in 2-3 Tb water)
¾ tsp cinnamon
2 tsp sugar or honey
dash of nutmeg

Topping:

1¼ cups quick oats

½ cup whole wheat pastry flour
½ cup pecans, finely ground (or walnuts, almonds, etc.)

¼ cup shredded, unsweetened coconut

¼ tsp salt

¼ tsp cinnamon

2-3 Tb brown sugar

3 Tb oil

1 Tb water

1 tsp vanilla

For fruit filling, combine all ingredients in medium saucepan and simmer for 15 minutes, or until mixture begins to thicken. Pour this into a medium-sized, sprayed baking dish. In another bowl, combine the dry ingredients for the topping, mixing through. Then add the wet ingredients and mix together until all is moist. Spread topping evenly over fruit mixture. Bake at 350 degrees for approximately 30 minutes, or until top is golden and fruit is hot and bubbling.