Preheat the oven to 350 F. In a bowl mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10-inch pie pan or 9-inch square baking dish and set aside. In a large bowl, combine the oats, flour, brown sugar and cinnamon. In a separate bowl, whisk together the egg white, oil, vanilla and fruit juice and then stir into the dry ingredients until thoroughly combined. Carefully spread the topping over the fruit, covering the fruit entirely. Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden. Serves 6.
Recipe from the Frances Stern Nutrition Center at New England Medical Center, Boston.