Mr. Bittman's Way Around Pie Crust

Last month I clipped a Mark Bittman recipe from the New York Times for getting around making pie crust (at which I am a miserable failure). It's called Stone Fruit Patchwork Bake; the link is above. It calls for five peaches, and a pound of cherries or berries. I was lucky enough to find good peaches (pretty late for that) had to buy a plastic cup of mixed berries- there was nothing else left at the vegetable stand. It was pretty easy, and tasted great! He suggests that if you use cherries, you leave the stones in, but I fear I break a tooth. The fruit base would be great as a sauce for ice cream or a pound cake.