Nectarine and Cherry Crisp with Oatmeal Topping

Preheat oven to 375 degrees F. In small bowl, with wire whisk or fork, mix sugar and cornstarch.

In large bowl, toss nectarines, cherries, lemon juice, and sugar mixture until fruit is evenly coated.

Spoon fruit mixture into 13" by 9" glass baking dish; dot with margarine or butter. Cover with foil and bake 40 to 50 minutes until mixture is gently bubbling.

Meanwhile, prepare Oatmeal Cookie-Crisp Topping. Cover and refrigerate until ready to use.

Drop topping by scant 1/4 cups over hot fruit. Bake, uncovered, 20 to 25 minutes until topping is browned. Cool slightly on wire rack to serve warm. Or, cool completely to serve later. Reheat if desired.

OATMEAL COOKIE-CRISP TOPPING:

In large bowl, with mixer at medium-high speed, beat 2/3 cup packed light brown sugar and 6 tablespoons margarine or butter (3/4 stick), softened, until smooth. Add 1 large egg and 2 teaspoons vanilla extract; beat until light and fluffy. With spoon, stir in 1 1/2 cups old-fashioned oats, uncooked, 3/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking soda.