The original recipe is from my Better Homes & Gardens New Cookbook dated 1989! It is the Fruit Crisp recipe on page 125. I have actually doubled all the topping ingredients and instead of Nutmeg, Ginger, or Cinnamon, I add all 3, but just 1/4 tsp of each. This part is not doubled since I am using all 3. It calls for 2 to 4 Tbsp of sugar mixed in the fruit. I only add the sugar to the fruit when doing rhubarb. This is where I do 4 Tbsp (1/4 C.). If I was making Strawberry Rhubarb I would do do half strawberries, half rhubarb and reduce sugar to 2 Tbsp. For apple, or peach I do not add the sugar to the fruit.