Ripe fruit often needs less decoration than a recipe page suggests. One useful contrast can be enough: cool yogurt against warm pears, crisp oats against soft apples, or a little dark chocolate with strawberries.
Choose the fruit by condition, not only by the plan. Firm pears can be baked; ripe berries may be better served fresh. Trim and prepare appropriately, discarding spoiled fruit rather than trying to hide it under a topping.
Keep the finishing ingredient modest enough that the fruit still tastes like itself. A heavy layer of syrup can flatten the differences between varieties and make a light ending feel unexpectedly rich.
This approach is also convenient for a mixed table. Offer the topping separately, identify its ingredients, and let people choose. A simple dessert can feel considered without requiring everybody to want the same level of sweetness.