Centennial, Colorado

I doubled the recipe and made 1 loaf and jumbo muffins adding vanilla and almond extracts and using banana cream pie flavored yogurt instead of the buttermilk. I added chopped dates to the loaf and added pumpkin pie spice to the muffins as well as a struesel to the top of the muffins. Very good, moist and tasty, both versions.

Except for the addition of vanilla and almond extracts, I followed the recipe exactly. It was fabulous. My husband and I virtually demolished the coffee cake when taking turns getting out of bed overnight and snacking. I really love blackberries and the simplicity of this recipe just rocks. Oh, one more small change: I dusted the pan with cinnamon/sugar instead of flour.

Like many others who posted, I changed it only because I find canned apple pie filling too sweet and not as flavorful as making my own. I sliced up 4 apples (3 honeycrisp and 1 gala) into a pan with 1/2 cup of butter, 1/2 cup sugar, 2.5 tsp cinnamon and 1/4 tsp. cloves. After sauteing for about 15 minutes on medium heat, I poured over the crust mixture in the recipe. I took this to my sister's for Thanksgiving and it was a great hit. Other than boiling over in my oven, I was really happy with it. The original recipe did not specify size of pan so I used a 9" pyrex pie pan and it did not accomodate the apple/crust mixture. I'll use a bigger pan next time because I thought the amount of apples was appropriate. Overall, I thought this is a creative way to make an applie pie without having to make a standard pastry crust.