Okay, I did change this quite a bit. First, I had no whole wheat flour. (I thought I did when I chose this recipe.). So, I substituted the same amount of instant low-sugar apple oatmeal. Also, for half of the sugar, I used brown sugar. I used slightly more melted butter than it called for, and a few tablespoons of canola oil. I'm glad I did, because it would have been too dry without the added fat. (I imagine using the instant oatmeal substantially increased the dryness of the batter) I also added a few tablespoons of flake coconut. Also, I was out of milk (!), so I subbed regular half and half for about a 2/3 of the milk it called for, and the rest was water. I think that probably evened out to about whole milk. Finally, I didn't follow their recipe for crumbs at all. I used approximately equal amounts of brown and white sugar, softened butter, white flour, and one packet of instant apple oatmeal. I added a bit of cinnamon and salt. I mixed it all in the stand mixer until crumbly. It was parfait, and much better than the crumbs in this recipe would have been. If you learn anything from my review, know that you can sub things here and there, as long as you have a good moisture balance, and adequate leavening.

Reviewed On: Oct. 10, 2009