Kick'd Up Nectarine-Mango Crisp

5 nectarines, peeled and thinly sliced
2 mangoes, peeled and thinly sliced
1 jalapeno, seeded and diced
2/3 cup sugar
2 teaspoons cinnamon, divided
1/4 cup orange juice
2 tablespoons corn starch
2/3 cup brown sugar
5 tablespoons butter, cut into bits
1/2 cup rolled oats (not instant)
1/2 cup flour
dash salt
1/4 cup chopped walnuts

In a bowl, combine fruit, jalapeno, sugar, 1 teaspoon cinnamon, orange juice and corn starch.  Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 400 degrees

Meanwhile, Combine brown sugar, butter, rolled oats, 1 teaspoon cinnamon, flour, and salt in a medium bowl.  With hands, break butter apart into little peas by rubbing hands through the mixture.  Continue to do so until butter is worked through.  Stir in chopped walnuts. 

Spread fruit mixture in a lightly buttered 8-inch baking pan.  Crumble the topping over fruit mixture and bake until the topping is browned and the fruit are tender and bubbling, 30 to 40 minutes.  Serve hot, warm or at room temperature.