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I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from the bag, it slipped and I ended up with about 50% more sugar than the recipe called for :-)

In fact, though, it was only just about sweet enough - if I'd put in the amount of sugar the recipe called for it would have been way too tart.

I seem to find this a lot, and I don't have a particularly sweet tooth - I actually like things tarter than many people seem to.

Does it depend on the fruit (if so, which fruits need more sugar?) and/or on whether the fruit was frozen or fresh?

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All the fruit that's currently in-season is bursting with sugars already, which means I usually go a bit easier when adding sugar.

When it's mid-winter though, and you get the out-of-season/glasshouse variety fruit, adding a bit more sugar usually works well.

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Agreed. It really depends on the fruit that you are using. Some is too sweet, some not sweet enough. Always adjust for the fruit you have. –  Adam Shiemke Jul 18 '10 at 21:10
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