I'm one of those otherwise good cooks who is intimidated by pie crust.
And seriously, why fuss with pie crust when you can make a crisp without all that bother?
I made my first crisp of the season yesterday, using my favorite recipe (from the SF Chronicle, as imported to recipesource, linked below). One motivation was to salvage some past-prime fruit: some nectarines that were developing bad spots and some slightly mushy cherries. The only "work" was cutting the bad spots out of the nectarines and cutting up the rest (I don't usually bother to peel nectarines or apricots when I use them in this recipe, although I do peel peaches) and pitting the cherries, the crisp topping goes together in a couple of minutes from ingredients anyone has in the cupboard. It multiplies and divides, can be made in any size or shape pan, and it comes out delicious every time.