Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Grease a deep 10-inch (26-cm) round or square pan. Place sliced peaches and cherries in a large bowl. Add remaining filling ingredients and toss well. Transfer fruit filling to pan.

Combine all crunch ingredients in a small bowl. Sprinkle over fruit filling.

Place all cookie topping ingredients except for the scant tablespoon sugar and two tablespoons orange juice in mixer. Beat until you have a cookie batter consistency.

Gently flour surface and roll out the dough. Use either a cookie cutter or a cup to cut round slices. Pierce each cookie multiple times with a fork. Layer the cookies over the crunch, overlapping slightly. Pour remaining two tablespoons orange juice into a cup. Baste the cookie topping with the orange juice. Sprinkle with remaining tablespoon sugar. Bake for 45 minutes.