Very good! I did use half brown sugar, and 1/3 oil to 2/3 butter to make it more moist. I think next time I'll use half butter and half oil. Next time I will use Granny Smith apples instead of Braeburns, which is what was on hand - not juicy enough. Doubled the recipe to fit perfectly into one 9 x 5 loaf pan and one 8 x 4 loaf pan. Baked smaller loaf about 40 min. and larger loaf about 47 min.(in my unpredictable 50+ year old oven). I look forward to adding this recipe to my holiday baking this year!!

Reviewed On: Sep. 27, 2009

So easy to make. I didn't bother peeling the peaches, as the skin cooks up. Also took note from previous reviewer and did not roll out crust - it comes together beautifully and presses in pan easily. Had no shortening so substituted butter - shortening would be better next time. Did add about 1 tsp. of vanilla to filling mixture. I think a dash of nutmeg would go nicely too, and will try that next time. We decided it tastes best cold - with a scoop of vanilla ice cream, of course! Great recipe...thanks for sharing!

Reviewed On: Sep. 7, 2009

I, too, was worried about using the mayo. When I mixed up the topping, doubling it as someone mentioned for extra crumbs, seems all I could smell was the mayo....hmmmmm. But I need not have worried - no mayo taste after baking, and the results were WONDERFUL!! I did add a dash or two more cinnamon, but that's it. I started with big, plump, sweet berries, and the extra topping sort of mingled down among the blueberry juice and make it extra good. As I made it this morning before it got too hot in the house, my hubby had a sample dish with his coffee, and pronounced it YUM!! Thanks for a great recipe!!

Reviewed On: Jul. 13, 2009