Fruit Oatmeal Crisp

Fruit: 2  14 oz. cans cherries, 4 -5 apples (with 1/3 to 1/2 cup brown sugar),
rhubarb 3 cups (with 1/3 cup brown sugar), 
blueberries 2 cups (with 1/4 cup sugar and 2 tsp. water)
pears 5 (with 1/3 cup brown sugar), or 1 19 oz. can pie filling.

Topping: 2/3 cup flour
                2/3 cup quick oats
                1/2 cup brown sugar
                1/2 tsp. cinnamon
                1/4 tsp. nutmeg
                1/4 tsp. salt
                 1/2 cup soft butter or margerine

Preheat oven to 375.
Spread the fruit in the bottom of a buttered 8 inch (6 cup) baking dish.
Combine flour, oats, brown sugar, cinnamon, nutmeg and salt in 
a bowl.
Cut butter into dry ingredients until mixture is crumbly.
Sprinkle the topping over the fruit and bake about 30 minutes.
Serve warm, plain or with whipped cream or vanilla ice cream.