I have been making this recipe for a couple of decades. Unfailingly popular. My recipe uses 1 cup of sugar rather than 3/4 cup, which probably makes it a little cheesier. I cook it until it is dark golden brown. I add appropriate extracts or spices: cinnamon is generally good, especially with blueberries. Cardamom and or almond extract is great with peaches, nectarines or cherries. This works very well with frozen fruit, by the way. Watch out for overly liquid fruit like peaches. Use a bit less milk or drain the fruit.