Submitted by Cindy Hodkin

I always have fruit in my fridge which doesn’t get eaten. When it gets soft spots or brown spots, I always say “shucks, I can’t believe we didn’t eat it….again). You can also find bananas on my counter in various degrees of ripeness. I hate wasting food and always look for ways to cut calories. This recipe is very forgiving. In the winter, I use mostly apples and pears, I have been known to throw a liquefying persimmon in. During the summer I use stone fruit or berries. As you will see, I found a use for those bananas too. 

No need to measure, taste the topping, before applying to ensure it has the right degree of sweetness for you. 

Here is another hint; I pour white sugar in a jar and add a vanilla bean and cover. In a few days you have aromatic vanilla sugar. No need to use expensive vanilla in this recipe! 

Use any size Pyrex or pan and just fill it with fruit!