Toss together the flour, 1/4 cup (50 mL) of the granulated sugar, the brown sugar, the rolled oats and the chopped nuts in a bowl. Cut in the butter or margarine with a pastry blender or rub it in with your fingers until the mixture resembles coarse crumbs. Set aside. Strain apple juice off cherries and place in a heavy 2-quart (2 L) saucepan.