Reviewed: Aug. 15, 2008

I used butter instead of shortening for the crust and diced up fresh peaches for the filling. To me they were just ok but my guests enjoyed them served warm with vanilla ice cream. I'd like to try them again with blueberries or raspberries. They did bake up very nicely & sliced & served beautifully. I agree, they need a dusting of powdered sugar or a glaze or maybe some almonds or macadamia nuts in the crust would help. I can't put my finger on it but they missed something in my opinion.

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MARKANDDEEA

Cooking Level: Expert

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Reviewed: Aug. 12, 2008

Okay...first of all I used fresh blueberries and was concerned that as the blueberries gave off their juices, it would turn out to liquidy. But it was fabulous! The corn starch really did it's job. Finally a fruit bar that's not sickening sweet! It's perfect and the crumb crust and topping doesn't steal the show from the fruit...which is how it should be. I didn't feel guilty eating these at all! Wonderful recipe and super simple!

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pam

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

I forgot to add the egg and these STILL turned out good! I added more cinnamon (about twice as much) and about 1 tsp. more cornstarch because my berries seemed to have a lot of liquid. I also sprinkled about 1/4 cup mini chips on the berries and mixed another 1/4 cup into the crumb mixture for the top. Getting rave reviews at work today! I wanted something reminiscent of the chocolate raspberry bars at the French Meadow Bakery in Minneapolis. These hit the spot!

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Kimm

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Reviewed: May 15, 2008

Took these into work and they were devoured within minutes! I took the advice of others and used butter instead of shortening and doubled the amount of sugar on the berries. Very tasty and easy to make. Next time, I will combine all of the dry ingredients first for the crust, then add the butter and egg. I will also use a food processor to cut the butter into the flour mixture. This should help make the mixture a little more crumbly, like small pebbles. I had to work pretty hard to cut the butter into the flour mixture by hand! Thanks, Jan!

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: May 12, 2008

I used blackberries, extra sugar mixed in the berries, and butter as suggested by reviewers, a little more cinnamon and it was perfect. The flavor really came together after sitting for a day or two, the crumb mix was kind of bland the first day, and on the third it had the best flavor. Can't wait to try it with raspberries!

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 30, 2008

I would decrease the amount of butter to 3/4 cup, and I also took out a little sugar. Made my own berry preserves for the filling too. These look very pretty when cut =)

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

OMG so easy, and good! Used a mixture of the 'bottom of the bag' leftovers of frozen fruit, thawed out a bit, drained, super! I always use butter flavored Crisco sticks. The last time I made these they didn't brown as well. Also, as another reviewer said, the crust doesn't taste its best on the first day; give a day or two to develop the flavors. I have added a bit of minced ginger and some dried rosemary to the fruit filling and it really ups the flavor ante!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 22, 2008

The kids did love it, and I liked that it wasn't overly sweet, and that it used fresh berries instead of jam. But I did think the crust lacked flavor- think it needs to be butter and not shortening, or maybe butter flavored shortening.

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ANNIE C

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Aldeia Nomba, Niassa, Mozambique

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Reviewed: Apr. 16, 2007

These were ok.

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dcull

Cooking Level: Intermediate

Home Town: ???, Essex, England, U.K.

Living In: Tiptree, Essex, England, U.K.

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Reviewed: Mar. 31, 2007

I did have to alter this recipe. I had no shortening so I used stick margarine. I only had 1 cup of fresh raspberries so I also used 1 c of fresh blueberries and 2 cups of frozen cherries (thawed) to make up the difference. Not one to enjoy overly sweet treats. This was perfect. My husband preferred it warm with whipped cream on top and I like it better at room temp with a glass of milk. Either way an excellent recipe. I will definitely be making this again and again. Thanks for the recipe!

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Mar. 29, 2007

These bars are awesome. A friend made them and gave me the recipe. I turned her onto allrecipes and this was one of the first recipes she tried out-so tell friends and they can turn you onto great recipes they have found as well!!! I always use blueberries-have used raspberries and a berry mix but somehow blueberries taste best to me-just my opinion. Try these bars-you can't go wrong.

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KELCI ROBINS

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Reviewed: Mar. 28, 2007

BERRY TASTY

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Flage's

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: Wausau, Wisconsin, USA

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Reviewed: Oct. 24, 2006

I tell you what! If people would only make this recipe as is they would find it WONDERFUL! No tweaking! This deserves five stars!! You can try other fillings but the rasberry is far the best!! Thanks for an easy recipe! It didn't last long in my house and I've made it three times already!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Jun. 21, 2006

My sister said to give this four stars, I was only going to give it three. To me it was just o.k. I used strawberries in mine, I added more sugar, and more cinnimon per some of the other reviewers suggestions. I would probably make this again, but I think that it is lacking something, maybe a glaze or dusting of sugar on the top, I am not sure what just yet.

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Misty

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Reviewed: Feb. 19, 2006

I used strawberries in this recipe. It was OK, but I thought it was too dry and not quite sweet enough.

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Cheryl

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Reviewed: Mar. 8, 2005

We thought this was just okay but have had better. Thanks anyway.

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LESLEYfromWI

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Reviewed: Feb. 12, 2005

Scrumptious and super easy to make! I used Splenda for Baking to reduce calories and sugar content and it was still delicious! My family and friends ate it so fast! Make sure to let it cool completely before you try and cut it into bars or they will be a little mushy. Next time I will try whole wheat flour to increse the healthfulness and see how it tastes.

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CYNJAMS

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Kingwood, Texas, USA

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Reviewed: Jan. 19, 2005

YUMMY! These were so great! I didn't have enough raspberries in the house so I made up the balance with frozen blueberries. I added a little extra sugar to the berries as suggested previously. Everyone at work loved them, I can't wait to make them again. If you like a healthy tasting fruit bar this is it! I can't imagine not using fresh fruit because it was so good that way (and less sugar since jam and pie filling is often sweetened). The only reason I gave it 4 stars is because it is made with shortening (hydrogenated oils, trans fats...bad stuff), however I had some around the house and that is what I used. Next time I will try butter.

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Dec. 8, 2004

Remember the Seinfield episode about how everyone loves the tops of muffins and don't want the rest of the muffin? This recipe solves that problem. When I'm in a hurry, I'll make these with either raspberry or blueberry canned pie filling...either way, they are simply wonderful and disappear very quickly!

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JENIFGRR

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Reviewed: Sep. 3, 2004

I expected it to be sweeter, but still a tasty treat.

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Molly

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