By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 8×8 pan

Ingredients:

• 4 cups canned assorted stone fruits, drained well
• 1/2 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup butter
• 1 teaspoon cinnamon
• 1 cup Frosted Mini Wheats
• Cooking spray

Directions:

• Preheat oven to 375 degrees.  Spray baking pan with cooking spray.
• Place fruits in 8×8 pan tightly, cut sides down, until pan is full.
• Make topping by placing the flour, brown sugar, butter, and cinnamon in a mixing bowl.
• With a pastry cutter or two forks, cut the butter in to the flour until it resembles small peas.
• Break up the Frosted Mini Wheats, and add to the topping mixture.
• Place the topping on the fruit, covering evenly.
• Bake 30 minutes or until the topping is brown and the filling is bubbly.
• Serve hot or cold.