Let me add my endorsement of this recipe. I've had some difficulty in the past with yeast rolls/breads but was able to make this recipe quite easily. I substituted half the all purpose flour with whole wheat flour (without adding additional flour) and they do rise significantly during baking so be sure and leave a little extra room in the muffin cup or it will overflow. The dough is very sticky so use a spoon to put it in the muffin cups, as opposed to trying to divide it like you would a drier dough. Finally, using this recipe I made 6, as opposed to 8, so I baked them for 14 minutes.

Reviewed On: Nov. 27, 2009

I've made this bread 4x, the last time making two loaves at the same time because people LOVE it. It is gone within hours of coming out of the oven or being brought into the office. I use a full cup of fresh blueberries and a full cup of chopped pecans, along with swapping the shortening for applesauce and Splenda for the sugar. Using Splenda significantly reduces the calorie count per serving. It is also really easy and fast to make.

Reviewed On: Apr. 16, 2009

I had pomegranate to use and found this recipe. I hadn't made a crisp before but this was incredibly easy and was so tasty!

Reviewed On: Oct. 12, 2008