Crunchy Fruit Crisp

Preheat oven to 375.

7 cups fruit of choice (peaches, rhubarb, strawberries, blackberries)

1/4 c. apple juice concentrate, thawed, or 1/4 c. maple syrup

1 c. old-fashioned oatmeal

1 c. brown sugar

1/2 c. flour

1 t. cinnamon

1/2 c. toasted finely chopped nuts (walnuts, pecans, almonds)

1/4 c. softened butter

Fill a deep baking dish with fruit. Sprinkle with 2 T. sugar. Pour on apple juice or syrup. 

Mix together next 4 ingredients and work in the butter until it reaches a crumbly consistency. Add the nuts and sprinkle over the fruit. Bake 30 minutes for softer fruit; 45 minutes for apples and rhubarb. If topping begins to brown too much, put a piece of aluminum foil over the top for the remainder of the cooking.