Used this recipe as is, and it was great. Personal preference, I think it was a little sweeter than I'd like. With several diabetic children, I could stand to use less sugar, split it with an alternative (Truvia, Splenda, or similar- for those wondering about baking with these, they work great, and you don't really notice a huge aftertaste too much, but I'm likely used to that flavor than the average person), or use all alternative sweetener. I also like about twice as much crisp topping. I noted the reviews of others saying that it was more than enough, so I followed as is, but it's probably my favorite part, so I would probably just double it. Again, personal preference. I didn't have any good way to combine the butter and dry ingredients, so I just did as my mom always does, cut into thin pats, mix some in with dry ingredients that sort of fall down into the mix, and set some on the top to melt down in as it bakes. Easy enough, and the ones on top melt in and caramelize, making it a little extra crunchy in spots and very yummy.
This recipe is great as it is and easy to adjust to individual tastes. You can also modify with whatever other fruit you would like. I did this another night with some frozen tropical mix fruit (thaw and drain first), and it came out great too. just plan to fill the rest of your pan (9x13 for me) to the almost-top with your fruit and cover with streusel topping. You (almost) can't go wrong. Thanks, Michelle.
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Used this recipe as is, and it was great. Personal preference, I think it was a little sweeter...