3 c. fresh or frozen unsweetened blueberries and/or sliced & peeled peaches
2 tbsp. brown sugar
2 tsp. cornstarch
1/4 tsp. ground cinnamon

TOPPING:

1/2 c. bite-size shredded wheat biscuits
2 tbsp. brown sugar
1 tbsp. butter, melted

In a medium mixing bowl toss together fruit, 2 tablespoons brown sugar, cornstarch and cinnamon. Transfer mixture to a 1-quart casserole. Cover and bake in a 350 degree oven for 20 minutes. Meanwhile, for crumb topping, put the shredded wheat biscuits in a plastic bag. Use a rolling pin to coarsely crush the cereal. In a small mixing bowl stir together cereal crumbs, 2 tablespoons brown sugar and melted butter. Stir the fruit mixture; sprinkle with the crumb topping. Bake, uncovered, in a 350 degree oven for 20 to 25 minutes more or until the mixture is bubbly around the edges. Cool slightly. Makes 4 servings.