Instructions: Combine the nectarines (or peaches), sugar, and lemon juice in a medium-size saucepan. Cook over medium heat, stirring constantly, for 3 minutes. Combine the water and cornstarch, stirring until the cornstarch is dissolved, and add it to the nectarine mixture. Cook and stir until thickened. Remove from the heat and add the almond extract. Let cool.

Preheat the oven to 350 degrees. In a large bowl, combine the flour, oatmeal, wheat germ, brown sugar, cinnamon, and salt. Add the apple juice concentrate and margarine. Blend with a fork or pastry blender until the mixture resembles coarse meal.

Pour two-thirds of the crumb mixture into an 8-inch-square baking pan that has been sprayed with nonstick vegetable coating and pack firmly. Bake for 15 minutes. Spoon the nectarine mixture over the baked layer and sprinkle the remaining crumbs on top. Bake until lightly browned, 25 to 30 minutes longer. Cool on a rack 15 minutes and then cut into bars. Serve warm or at room temperature.

This recipe yields 36 crunch bars.

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