1 (14 or 20 oz.) can crushed pineapple
1 can pie filling (apricot or cherry)
1/2 c. pecans, chopped
1/2 c. shredded coconut
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon

Put in 9 x 9-inch pan as listed. Spread out evenly. Put topping on top.

TOPPING:

1 c. flour
1 c. rolled oats
2/3 c. brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 c. butter

Mix topping until flaky. Spoon over fruit. Bake at 300 degrees for 30 minutes.