This recipe is not only great, but it's incredibly versatile. I have yet to try it with raspberries (they're a little tart for my liking), but I've tried Strawberries (fresh and frozen, thawed) and canned pear slices. Both came out fantastic. I've gotten a lot of compliments on this one. Only downside: like other reviewers, I had to bake the dessert a little bit longer than stated (putting foil over the top after the first 40 minutes keeps the top from browning too much).

Reviewed On: Mar. 28, 2008