Stone ground. Natural goodness. Just add fruit & butter. Great with your favorite fruit.

Turbinado Sugar, Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Rolled Oats, Nonfat Dry Milk, Leavening (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Cornstarch, Spice, Natural Vanilla Flavor.

You will need: 1 can (20 to 24 ounces) of cherry pie filling or canned cherries or 1-1/2 lbs. (about 3 cups) fresh cherries; 4 tablespoons or 1/2 stick butter or margarine, melted. Oven: 1. Preheat oven to 375 degrees F. 2. Spread cherry pie filling or canned (If using fresh or canned (water packed) cherries, lightly coat cooking dish with butter or cooking spray and sprinkle one (1) tablespoon of sugar over cherries to sweeten) cherries (drained) or fresh pitted cherries (3 cups) into an 8 in or 9 in square baking dish. 3. Combine melted butter with crunch mix until crumbly. Sprinkle mixture evenly over cherries. 4. Bake 25-30 minutes or until bubbly and gulden brown. Serve warm. If desired, top with ice cream or whipped cream. Microwave: 1. Using an 8 in or 9 in square microwave-safe dish, follow steps 2 and 3 above. 2. Microwave, uncovered on High 6-8 minutes or until bubbly. Let stand 5 minutes. Serve warm.