1In medium bowl. gradually stir in eggnog into pudding with wire whisk until blended. Cover; refrigerate until serving time.
2Heat oven to 375°F. In large bowl, mix fruit mixture ingredients; spread evenly in ungreased 12x8-inch (2-quart) glass baking dish.
3In another medium bowl, mix 2/3 cup flour, the oats, brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredient in opposite directions), until mixture looks like fine crumbs. Spoon over fruit mixture.
4Bake 35 to 40 minutes or until deep golden brown andf fruit mixture is bubbly. Serve warm with chilled sauce. Store any remaining sauce in refrigerator.