Easy to make and this recipe was a big hit with my co-workers. Word of caution, if you use frozen fruit, be sure that it has been thoroughly defrosted and drained otherwise you will get a lot of excess liquid in the bottom of your crisp. I used froze blueberries and ran into this problem. I elevated the pan to let the liquid pool then drained it off and then the crust was crisp like it should be. If I hadn't done that the crust would have been soggy.

Reviewed On: Sep. 3, 2009