My sister and I made this last night with peaches/nectarines that were getting too soft, and our whole family (and neighbors) loved it! We made half the original recipe, and substitutions because we were afraid of so much white flour and sugar, so we ended up with the following: 5 peaches, 1/2 cup whole wheat flour, 1/2 cup all-pur. flour, 1/2 cup white sugar and 1/4 cup packed brown sugar, pinch of salt, 3/4 tsp cinnamon, pinch of nutmeg, and a sliver less than 1 stick of butter. Did everything according to the recipe, but the measurements gave us too much topping and not enough fruit--we filled our glass gratin bowl, a tiny loaf pan, AND a small pie pan filled with a quickly chopped fuji apple. That's how much extra crisp topping we had, but the end result was such a wonderful hot crisp to go perfectly with vanilly ice cream. Thank you!

Reviewed On: Sep. 17, 2009