Crunchy Fruit Bake-Peggy

3 cups fresh or frozen unsweetened blueberries and/or sliced, peeled peaches

2 tablespoons brown sugar

2 teaspoons cornstarch

1/4 teaspoon ground cinnamon

1/2 cup bite sized shredded wheat

2 tablespoons brown sugar

1 tablespoon margarine, melted

In a mxing bowl, toss together fruit, brown sugar, cornstarch and cinnamon. Transfer mixture to 1 quart casserole. Cover in bake in 350 degree oven for 20 minutes. Stir fruit. Meanwhile for crumb topping, put the shredded wheat biscuits in plastic bag. Use hand or rolling pin to coarsely crush the cereal. Stir together cereal crumbs, brown sugar and margarine. Sprinkle the crumb topping over the fruit mixture. Bake, uncovered, for 20 to 25 minutes more, or until the mixture is bubbly around the edges. Cool slightly. Serve with whipped topping, if desired. Makes 4 servings.