I use an apple crisp from the old Fannie Farmer cookbook — it calls for no sugar mixed with 5 C fruit, just 1/3 to 1/2 C water and 1 tsp lemon juice if the fruit is bland. I’ve used this recipe with apples, saskatoons, tart cherries, even rhubarb - with no sugar except in the topping. Topping: 3/4 C rolled oats 6 T flour OR corn flakes 3/4 C sugar 1 tsp cinnamon 1/4 tsp salt 1/2 C butter in small pieces Bake at 350 for 30 min or until topping is browned and filling is bubbling well. No one will complain it is t sweet enough. 😀

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