Combine granulated sugar, 2 tablespoons of the flour, the lemon juice, and 1/4 teaspoon of the apple pie spice or nutmeg in a self-sealing plastic bag; seal. For topping, combine remaining flour, remaining apple pie spice, brown sugar, and rolled oats in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Place in a self-sealing plastic bag; seal.
To cook, pit nectarines and cut into 1-inch chunks. Toss nectarines and raspberries in a bowl with flour mixture. Transfer to an 8-1/2x1-1/2-inch round disposable foil baking pan. Sprinkle topping evenly over fruit mixture. Cover with foil and place over campfire. Cook for 20 to 25 minutes or until fruit mixture is bubbly in center.
Or, to grill, arrange preheated coals in a doughnut shape, leaving a 9-inch center circle without coals. Test for medium-low heat over the center. Place fruit mixture in pan on center of the grill rack. Cover and grill for 20 to 25 minutes or until fruit mixture is bubbly in center. Makes 6 servings.