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Preheat oven to 350. Place cereal in a food processor and pulse until the cereal is finely ground (but it's ok to have some lingering small chunks or coarser crumbs). 2 cups of cereal should yield about 1 cup of very fine cereal crumbs. If you get more or less, measure out 1 cup.
Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
In a mixing bowl, whisk together the oil, sugar, pumpkin/applesauce/banana, yogurt, egg and milk.
Pour half the flour mixture into the wet ingredients and stir gently to combine, then add the other half and stir until just combined (careful not to over-mix). Fold in the chopped apple or pear. Let batter sit for 5 minutes.
Meanwhile, grease and flour an 8x8 (or 9 inch round) glass baking dish. Then make the crumb topping by stirring together topping ingredients with a fork.
When the batter has sat, use a spatula to scrape it into the baking dish. The batter will be thick, but if it seems too thick to scrape, stir in another 2 Tbsp milk.
Sprinkle the crumb topping over the batter, then bake the cake for 30-40 minutes, or until a knife comes out mostly clean (a few crumbs are ok) when inserted into the middle.
Let cool 15 minutes then serve warm or at room temperature.