At least, I followed the recipe laid out by Allrecipes.com.. in a way:
Instead of rhubarb in it, I did frozen crab apples, barely thawed, so I wound up cooking it an extra 20 minutes just to make sure it’d be done through, and also reduced the white sugar by half a cup since I wasn’t dealing with the tartness of the rhubarb. I also used margarine in the topping instead of butter, since that’s what I had. I didn’t even measure the fruit properly, just slapped it all in the dish, did the “sauce” and topping and away into the oven it went. Turned out delicious. As per usual.