Maybe I did something wrong, but I really wasn't terribly impressed with this recipe. It was pretty one-note and didn't have the complexity I've found in some other crisps. Also as others say- more like a cobbler crisp mashup than a crisp. I followed others advice and used 1/2 cup in the topping which I personally found to be too sweet. Perhaps would be better with less sugar...

Reviewed On: Nov. 28, 2009

Great recipe- I read the reviews and did what Kgora said the first time, sauteeing the onion and squash instead of boiling it, and using seasoned stuffing instead of crackers. I found it a little runny but still great so the second time I made it I used a full cup of stuffing and I stirred the stuffing into the mix. It was delicious and a huge hit with family...almost like a squash/stuffing pudding.

Reviewed On: Nov. 26, 2008

I hate to be a downer, but i wasn't impressed with this recipe. It was rather labor intensive and in the end, quite bland despite the high fat content. I added some tobasco, salt and olives to heat it up a bit. On the good side, it keeps well for a number of days which makes it a good carry-along dish for work.

Reviewed On: Sep. 5, 2007