Reviewed: Oct. 9, 2009

I made this without changing anything and I'm sure it turned out exactly as it is supposed to.The texture and taste were pretty good,they just weren't sweet enough for me,the crusts were bland and grainy.Seemed more like a breakfast bar than a dessert.I doubt I will make this again.

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greta

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Reviewed: Aug. 27, 2009

Do yourself a favor and keep this recipe handy. I have made it several times. I've used raspberries, blueberries, peaches, nectarines; alone and in various combinations depending on what I had on hand. I made two changes. 1. use butter, not shortening it ups the flavor greatly. 2. Add vanilla and/or almond extract...both tend to bring out the best in most fruits. If you add almond go light it is strong...you can never have too much vanilla. Due to a friends allergy I have also made it without the egg...still awesome the crust was just more cookie like.

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RIOJO

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Reviewed: Aug. 25, 2009

Made just as described, no changes. Used fresh currants as the fruit of choice. It was tart, but I think that is because thats the way currants are. I do not think that is fault of recipe, raspberries or another fruit would be sweeter to begin with. I did compensate for the tartness by drizzling an icing randomly over the top. Then it was delicious! This should be good with raspberries. Don't mess with the cornstarch, btw, it was perfect amount for a juicy fruit like currants are.

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Kim

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Reviewed: Aug. 18, 2009

These were delish!! I did use blueberries (my raspberry patch was all out.)And I used brown sugar with the blueberry/cornstarch mixture.Lastly I ran out of white flour, so I had to use about a cup of whole wheat.Mine were perfectly cooked at about 40mins.

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Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Aug. 14, 2009

I think the crust was fine. Used the food processor for the dough as others suggested.Put a little more than half the crust mixture for the bottom and then mixed the remaining crust with a little brown sugar and oatmeal for the crumble top. I did cut down the sugar for the berry mixture, which was a mistake because it was not sweet enough. For some reason, I kept thinking these bars need an additional cream cheese filling (like cheesecake consistency maybe?).

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Aug. 3, 2009

SO DISAPPOINTED! I had high hopes for this recipe based on other reviews, but it was very bland; most likely, because of the use of shortening. The bottom crust was crunchy after the 45 minute cooking time and the top was barely golden. The blue berry mixture was good because the fresh blue berries were so big and ripe, but were wasted because of the tasteless "cumb" crusts. Sorry, not a good one for us.

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Julie Titcomb

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Reviewed: Jul. 1, 2009

I followed this recipe exactly and the crumb/crust part was great. I decided to use blackberries instead of raspberries and I think that was a mistake. I didn't like that the seeds were so big and hard to chew. Next time I'll definitely use raspberries or even blueberries.

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Susannah H.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Torrance, California, USA

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Reviewed: Jun. 29, 2009

I have tried this recipe numerous times. I have halved this recipe simply by using only the egg white. I have also used frozen berries - just thaw completely in a colander to drain away excess fluid. I have also used butter instead of shortening - 1 c of butter for the 1 c of shortening. Wonderful recipe! Thank you for sharing!

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Leah

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Reviewed: Jun. 28, 2009

Very easy recipe. A little tart but tasty. We were a little impatient and didn't let it cool before trying it and wish had after having our second helping which tasted less tart after it had a chance to cool.

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mcs

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Reviewed: Jun. 22, 2009

My family loved this recipe. I didn't have any raspberries on hand so I used 3 1/2 cups of frozen mixed berries and 1/2 c. frozen cranberries and added a 1/4c. extra sugar due to the tartness of my berries. It was awesome. I also made 1 and a 1/2 recipes of crumb mix because I love a little extra and the recipe didn't seem to make enough for my taste. I will definitely make this again and again.

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sahm3130

Cooking Level: Expert

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Reviewed: May 28, 2009

I used fresh berries- half raspberries and half blackberries. With fresh berries, these are not too sweet which is great. Best of all, they are ridiculously easy to make!

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LANGDEV

Cooking Level: Expert

Home Town: Amherst, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: May 26, 2009

My original intent was to make a mixed berry pie today, but laziness got the better of me and I made this instead - the point being, it is EASY - and with little effort I had something fresh, pretty and delicious! I pulsed the dry ingredients in the food processor, then pulsed in the shortening and, finally, the egg, which I beat slightly with a teaspoon of vanilla. I found this method quick, easy and it crumbled beautifully. For the fruit I used a mix of fresh blueberries, raspberries and strawberries. Mine was perfectly done at 45 minutes, although I started to check it at 35. The results were perfect. Just as good as a crumb topped mixed berry pie and so much quicker to throw together. Very nice recipe!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 22, 2009

Really simple. Great for breakfast or dessert! I used butter instead of shortening and I used frozen mixed berries. I might try to use more berries next time because I love berries and 3 cups didn't seem to be quite enough. But is was super scrumptious anyway.

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GORDONDE75

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 16, 2009

These are so good if you like raspberries! I took them to a group meeting and everyone liked them. I don't think I changed a thing.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 5, 2009

Finally a berry recipe my husband likes! I love baking with berries, so I persisted with trying several recipes before I was willing to give up and concede not to keep using our berries for treats. Well, he liked these... and I did too. I used mixed frozen berries (from Costco) and the dessert came out perfectly. Next time I'll either add vanilla or almond extract to the dough, to give it a bit more flavor, but they're okay without it.

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rubyruth

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

These are quite tasty! I used mixed berries - strawberries, blueberries, blackberries, and raspberries. I think if I made these again, I would use 1/2 c white sugar and 1/2 c brown sugar in the crumb base and topping. I think peaches would taste amazing in this. Another great thing is that it's super easy, and I think it literally took me 5 minutes to whip together and throw in the oven. Great for a busy day!

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nyc125

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Reviewed: Oct. 8, 2008

Quick, easy, not to many ingredients,don't have to bring the raspberries to a boil, and it tastes great!

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Linda-Lou

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

It was breakfast day at my work and I was excited to make these crumb bars. I'm not too much of a fan with berries, but I used strawberries instead of the blackberries. My bars went fast. The crumb crust was absolutely delicious. I can't wait to make these again, so simple!

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Stefanie

Cooking Level: Expert

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Reviewed: Aug. 16, 2008

halved the recipe. used butter instead of shortening and added a handful of choco chips. was wonderful end to a mediocre meal.

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JENNPARKWI

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Reviewed: Aug. 16, 2008

This was so easy and I was the talk of the party when I brought them! As mentioned before, I sifted the dry together first, then cut in the fat and finished by cutting in the egg. I used butter as well and split the dough into four so that I could make two different fruit types. I used canned pineapple that I slightly crushed and blueberry pie filling for the second, adjusting the sugar on the blueberry filling because I didn't want them to be too sweet. I baked two batches in 8 x 8 baking dishes and they came out wonderful! Thanks, I will definately make again! Next I will try apples and add walnuts.

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