delicious! i made this last night to take to work for a birthday party. i made a slight change by using sugar-free strawberry preserves, sliced almonds, 1 tsp of almond extract and 1/2 tsp of vanilla. i also used less of the crumble on top. everyone thought it was so pretty and many commented that they thought it came from a bakery. i found that it was done right on time, but rose much higher than i thought it would. so make sure you don't push the batter up too high on the sides!

Reviewed On: Sep. 17, 2009

very good! i cut the recipe to two, and used probably about 9 large size strawberries. a great way to use berries that are about to go bad. i cut the berries into quarters and put about 2/3 in with the sugar and vanilla. i mashed them as they cooked with a potato masher, and added the rest of the strawberries for the last minute or two. a nice and tasty addition to our angel food cake!

Reviewed On: Apr. 6, 2009

i had my parents over for dinner yesterday and made this. here are a few little modifications i made. i used spicy brown mustard instead of dijon, about 3 tbls of honey, and i also used panko bread crumbs instead of fresh. i cooked the pecans on the stovetop with a little bit of brown sugar, butter and cinnamon to make up for the smaller amount of honey. i baked the entire fillet (bought at costco) for 20 mins and it was wonderful! not too sweet, but just savory enough because of the mustard. i also marinated it in the mustard topping for about 1 hour before topping it with the breadcrumb mixture. enjoy!

Reviewed On: Aug. 25, 2008