3 cups mixed whole grain cereal (I use 1.5 cup bran cereal and 1.5 cup whole grain cereal)
2 cups unsweetened applesauce
4 cups mixed fresh fruits (any combination: I.e., blueberries, raspberries, strawberries, pear, peach apple, etc.)
1 cup natural fruit juice (apple or apple combination such as apple blueberry)
3/4 cup agave nectar (more or less based on desired sweetness)
5 to 6 tablespoons tapioca flour (or other thickener such as corn starch)
In a food processor, grind cereal to a course meal texture and in a medium mixing bowl combine cereal meal with applesauce and blend together completely with a fork.
In a large square or oblong baking pan or casserole, press half of the cereal/applesauce mixture in the bottom. Moistening your fingertips help keep the mixture from sticking to your hands. Cover the entire bottom and if you have enough up the sides of the pan to an even 1/4 inch thickness.
In a large mixing bowl combine your fruit, cut up into thin to medium slices (I don’t peal, leaving any skin on) with the fruit juice, agave nectar and tapioca flour. Toss gently until well mixed and evenly coated.
Pour entire mixture in your pan. Place teaspoon size dollops of the remaining cereal applesauce mixture evenly over the top. Then with moistened fingertips press and spread the mixture to form an even layer over the top covering the fruit. It’s alright if there are places where fruit is showing through.
Place pan on a cookie sheet tray to catch drippings.
Bake: 60 minutes, or until browned on top with the filling bubbly.
Let cool at least one hour before serving.