Solid recipe, made a few changes. Per other reviews: doubled the fruit (I used 4 c. rhubarb, 2 c. strawberries); added heaping 1/4 tsp. allspice and 1 tbsp. salt to topping. I actually used the topping recipe from Apple Crisp II, so mine was 1:1:1:1/2 oats:flour:dark brown sugar, and I used 1.5 c. each (and 3/4 c. butter). I think in future I'll only use 1 c. each (and 1/2 c. butter). ***UPDATE: I tried the original topping recipe and it came out really powdery with only 1/2 c. butter. If you want the thicker "crunch" topping that the recipe calls for, you really need the full cup of butter to make it work. I also used 5 c. rhubarb, 1 c. strawberry, 1/2 c. sugar and it was nice and tart.

Great Recipe! I followed the reviews and doubled the topping, though I think next time I'll only 1.5x it. (I think it's really about personal preference...my grandmother's used to have a very thin topping, also delicious.) I also only used 1/4 c. water, which I found perfect. I used a mix of spartan, mac, pink lady and granny smith apples. This recipe's definitely a keeper.

I'm convinced that being part of a good cook is making slight adjustments to a recipe as you go along based on your culinary intuition. It's very possible that a good cook could have made the necessary slight adjustments to this recipe to make it delicious - certainly enough people have given it high marks to suggest this. I've never claimed to be a good cook, but I did follow this recipe to a T, and they came out tasting pretty awful - not nearly sweet enough. They were still fun to make, but even with plenty of icing only two got eaten (by me). Disappointing.

I haven't tried the seasoning yet (which I'm sure is delicious), but I'm not convinced by the cooking method. I prepared the sweet potatoes just like the recipe said - oil, 30 min one side, 30 min on the other - and they sure didn't look like the picture. I broiled them for a bit to crisp them up, but they still ended up mostly mushy (and with crispy/burnt tips). I heard a rumour that the secret is to bake them in a coating of egg whites, not oil -I'll be trying that next time with this recipe's seasonings.

I used fresh spinach instead of frozen, and was terribly nervous about it until enough stirring finally wilted the spinach and made the sauce the right consistency. So it can be done. Although it says to lightly coat with flour, my advice would be to make sure the coat is even, and to let it brown nicely. The recipe is a little bland without the peppers, so if you omit them, make sure you use a good substitute.

It's hard to give a fair review, since I made so many changes. I used bread crumbs instead of cheese-flavoured crackers, diced fresh potatoes in place of frozen hashbrown, and baked for 50 min to make sure potatoes cooked through. Turned out reasonably ok, although a little bland, but I might only fault the recipe on the flavour point. The potatoes did cook all the way through, though, which suggests it is possible to use fresh ones.

Accurately called 'outrageous': delicious recipe, but very rich. I made them with milk chocolate chips instead of semi-sweet: a mistake. Much too sweet. I also took them out of the oven a couple minutes too early - they were slightly soft in the middle, and although they firmed up when cool, they were still a little underdone. Timing needs to be carefully watched. Nonetheless, roommate still ate them all!