1/4 c. butter, softened
1/3 c. brown sugar, packed
1/2 c. quick rolled oats
1/2 c. nuts, chopped
1/3 c. flour
1/4 c. wheat germ
1/8 tsp. baking soda
1/2 tsp. salt

FILLING:

1 (29 oz.) can peach slices or fruit cocktail
2 tbsp. brown sugar, packed
1 tbsp. cornstarch
1 tbsp. lemon juice
1/8 tsp. cinnamon

Cream butter. Add remaining crust ingredients. Stir until well combined. Set aside 1/2 cup crust mixture for topping. Press remaining crust mixture into an 8 inch square baking pan. Bake at 350 degrees for 5 minutes.

Drain fruit, reserving 1 cup syrup. In a small saucepan, combine syrup, brown sugar, cornstarch, lemon juice, and cinnamon. Bring to a boil over medium heat and boil for 1 minute. Stir in drained fruit. Pour over baked crust. Sprinkle with reserved crust mixture. Bake at 350 degrees for 20 minutes until golden and bubbly. Serve warm. Makes 6-8 servings.