Heat oven to 375F.

For the oatmeal cookie crumble, whisk flour, milk powder, baking powder and ¼ teaspoon of salt in a medium bowl. Using a pastry blender or your fingers, cut in 6 tablespoons of butter until mixture is crumbly. Stir in 3 tablespoons sugar and brown sugar.

Melt 2 tablespoons of butter. In a small bowl, toss melted butter and vanilla with the oats. Add oat mixture to crumbly mixture and mix to form small clumps; set aside in the refrigerator.

In a skillet, over medium heat, melt two tablespoons of butter. Add all the fruit, sugar, cornstarch and remaining ¼ teaspoon of salt. Stir mixture with a heat proof spatula and bring to boil.

Simmer for about 5 minutes or until liquid is thickened and no longer cloudy. The fruit should hold its shape.

Pour fruit mixture into a deep 9-inch pie plate.

Sprinkle oatmeal cookie crumbles evenly over top covering fruit completely.

Place pie plate on a foil lined baking sheet to catch drips. Bake for 30 minutes or until bubbling and golden brown.